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Maple sausage and Brussels sprouts hash

  • 4.71 Star
  • Timer Prep 10 min
    Cook 25 min
  • Chart 514.0 cal/
  • Chef hat Easy


Slice the onions. Finely chop the garlic cloves. Quarter the Brussels sprouts. Chop the thyme leaves.


  1. 1 Slit the sausage skins, remove the sausage meat and transfer to a bowl.
  2. 2 With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.
  3. 3 Boil the potatoes for 10-12 minutes, until tender; drain and refresh under cold water. Cut into bite-size pieces.
  4. 4 Heat half the oil in a large frying pan and add the sausage balls. Cook for 4-5 minutes, turning often, until browned and cooked through. Remove with a slotted spoon and keep warm.
  5. 5 Put the onion into the pan and cook for 4-5 minutes, until softened.
  6. 6 Add the garlic and sprouts, and cook for a further 2 minutes.
  7. 7 Add the potatoes and cook for 3-4 minutes, stirring occasionally, until golden.
  8. 8 Stir in the sausage balls, thyme and maple syrup; keep warm.
  9. 9 Heat the remaining oil in a large non-stick frying pan. Crack the eggs into the pan and fry gently for 2-3 minutes, until the whites are firm and the yolks are beginning to set.
  10. 10 Divide the hash among 4 serving plates and top each with a fried egg.

14 Reviews

  • Donna

    Easy to make and very tasty. Would go very well with roast turkey, minus the egg. Have cooked this twice in one week, and it has gone down very well.

  • Maja Flak

    This is a very tasty dish and so easy to make. I was a little skeptical about the maple syrup but my oh my, that's delicious and compliments the brussels sprouts perfectly! I will most definitely make this dish again.

  • Katie

    Absolutely delicious and so easy. Flatmates loved it.

  • Annie

    Made this recipe a few times, very easy to make and is delicious, family love it

  • Annie

    Made this recipe a few times, very easy to make and is delicious, family love it

  • JP

    Great for leftover sprouts. Took longer than 35 mins but well worth the wait. New Christmas favourite!

  • Yvonne

    Lovely easy recipe. My teenage son didn't like it but that was because two of the ingredients (egg and sprouts) he hates! Would definitely make again.

  • CMT

    My husband really enjoyed this. I thought it was okay but I'm not into the sausage and fried eggs thing. Tasted nice though. Something different to try.

  • Summer

    A good brunch dish. I added some pancetta as well which was very tasty. Will definitely make it again.

  • Sarah

    Gorgeous, made it without sausages and poached the egg. Enjoyed it.

  • Theresa

    An easy and delicious brunch - I make mine with Quorn sausages.

  • Samantha

    I had big sprouts that didn't fully cook in their time allotment but over all yummy, I added a little extra syrup but the sausage is the most flavourful part.

  • Hannah

    Super tasty and nice alternative brunch dish. Will definitely be making again.

  • Amelia

    I made this with a honey mustard dressing instead of maple syrup. Just combined about 2 tablespoons of honey, 1.5 teaspoons of whole grain mustard and a glug of apple cider vinegar. It was very delicious. I think simply subbing honey for maple syrup if you don't have it would also work well. The sprouts needed about double the cooking time but other than that it was quite a simple breakfast/brunch recipe. Nicely festive!

  • Average per serving
  • Calories 514.0kCal
  • Fat31.1g
  • Saturated9.3g
  • Salt1.34g
  • Carbohydrates34.9
  • Sugar13.9g
  • Protein25.9g
  • Fibre7.5g