Brussels Sprouts, Potato and Bacon Hash

I've been left to fend for myself brunch-wise since Jamil's departure, but this one definitely works as the best substitute - same I dont have my brunch friends and mamosas to enjoy it with!

Serves 4 for breakfast with bread

• 1 stalk rosemary
• 2 tablespoons oil
• 1 red onion, peeled and sliced (I used a white onion)
• 75g/2.65 ozs bacon, chopped
• 1 clove garlic, peeled and chopped
• 150g/5ozs Brussels Sprouts, sliced thinly
• 150g/5ozs potatoes, coarsely grated
• 1/2 small lemon
• salt and pepper
• 4 eggs

Step 1 - Heat the oil in a large skillet on medium heat and fry the rosemary until the leaves turn golden. Remove from the pan and set aside to cool. Add the onion to the pan and cook until soft and golden. Add the bacon and cook until starting to crisp. Then add the garlic and saute for a minute.

Step 2 - Turn up the heat to medium high and add the potatoes and rosemary and cook for about five minutes. Then add the Brussels sprouts and stir turning the vegetables so that they are evenly cooked. Drizzle the vegetables with lemon juice and season with salt and pepper.

Step 3- With a large spoon make four depressions in the vegetables and crack the eggs into depressions. Cover the skillet with a lid and cook until the whites are set or however you like your eggs done. Serve with bread.

No hot sauce or black beans even required!