Brussels Sprout Potato Hash with Fried Eggs

Crispy potato hash with Brussels sprouts, onion, and smoked paprika, topped with fully cooked fried eggs for an easy one-pan breakfast.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb potatoes
• 3 cups brussels sprouts
• 1 medium yellow onion
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Dice the potatoes into 1/2-inch pieces, halve the Brussels sprouts, and dice the onion.
2. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the potatoes, season with 1/2 teaspoon salt and the pepper, and cook for 12 to 15 minutes, stirring occasionally, until browned and tender. (about 15 min) — Medium-high heat
3. Stir in the Brussels sprouts, onion, smoked paprika, and remaining 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring occasionally, until the sprouts are tender and lightly browned. (about 10 min) — Medium heat
4. Push the hash to one side of the skillet and add the remaining 1/2 tablespoon olive oil. Crack in the eggs and fry for 4 to 6 minutes, until the whites are completely set and the yolks reach your preferred doneness; for fully cooked eggs, cook until the yolks are firm. (about 6 min) — Medium heat
5. Divide the hash among four plates and top each portion with a fried egg.