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Sprout and harissa hash with tahini yogurt

Name: Sprout and harissa hash with tahini yogurt
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Ingredients: 250g brussels sprouts; Vegetable oil to fry; 250g floury potatoes, such as maris piper, cut into 2cm cubes; 1 tsp harissa, plus a little oil from the jar; 1 banana shallot, finely sliced; 2 garlic cloves, finely sliced; 2 medium free-range eggs; 2 tbsp natural yogurt; 1 tbsp tahini; Squeeze lemon juice; 1 tsp dukkah (see Know-how)

By: Pollyanna Coupland
Food producer, delicious.

Published: 4 Jan 24
Updated: 18 Mar 24

Sprout and harissa hash with tahini yogurt

This seasonal brunch celebrates sprouts with the help of Middle Eastern pantry staples such as fiery harissa, creamy tahini and a crunchy, fragrant dukkah topping.

If brunch is your favourite meal, you’ll love these recipes.

Easy
January 2024

Test kitchen approved

Serves 2
Hands-on time 25 min

This seasonal brunch celebrates sprouts with the help of Middle Eastern pantry staples such as fiery harissa, creamy tahini and a crunchy, fragrant dukkah topping.

If brunch is your favourite meal, you’ll love these recipes.

Nutrition: Per serving

Calories: 320kcals
Fat: 13g (3g saturated)
Protein: 17g
Carbohydrates: 29g (6.6g sugars)
Fibre: 8.9g
Salt: 0.3g

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Ingredients

250g brussels sprouts
Vegetable oil to fry
250g floury potatoes, such as maris piper, cut into 2cm cubes
1 tsp harissa, plus a little oil from the jar
1 banana shallot, finely sliced
2 garlic cloves, finely sliced
2 medium free-range eggs
2 tbsp natural yogurt
1 tbsp tahini
Squeeze lemon juice
1 tsp dukkah (see Know-how)

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Method

Cut 100g of the sprouts in half, then finely shred the remainder. Put a medium frying pan over a medium-high heat with a dash of oil, then add the potatoes and halved sprouts with a pinch of salt. Cook for 5 minutes, stirring regularly until golden, then stir in the harissa, add a splash of water and cover with a lid to cook through – about 4 minutes. Transfer the mixture to a plate.
Add another dash of oil to the same pan and fry the shallot, garlic and shredded sprouts for a few minutes until softened. Return the harissa potatoes and sprouts to the pan and make spaces to crack the eggs into. Add the eggs, then cook over a low-medium heat until the whites are completely cooked through.
Mix the yogurt, tahini and lemon juice, then season with salt and swirl in a little harissa oil from the jar. Sprinkle the eggs with dukkah and serve with the tahini yogurt.