Carb Smart Brussels Sprouts, Salmon and Bacon Hash
with Jammy Egg and Maple-Miso Drizzle- Egg
- Soy
- Salmon
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
This hearty and oh-so-satisfying hash hits all the flavours – it's smoky, sweet and salty, and topped off with a perfect jammy egg and salmon.
Ingredients
100 g
Bacon Strips
227 g
Brussels Sprouts
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Sweet Potato
½ tbsp
BBQ Seasoning
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, May contain traces of allergens)
1 tbsp
Maple Syrup
1 unit(s)
Miso Broth Concentrate
(Contains: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, May contain traces of allergens, Soy)
½ unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve Brussels sprouts (if larger, quarter them), removing any damaged leaves.
- Cut Brussels sprouts in 1/4-inch slices.
- Peel, then cut sweet potato into 1/2-inch pieces
- Add sweet potatoes, Brussels sprouts, half the BBQ seasoning (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Stir together maple syrup and miso broth concentrate in a small bowl. Season with salt.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Drizzle over 1/2 tbsp (1 tbsp) miso-mixture, then brush to coat.
- Roast bacon in the bottom of the oven, until crispy and cooked through, 8-12 min.**
- Meanwhile, add 4 cups (6 cups) warm water to a small pot. Bring to a boil over high heat.
- Meanwhile, peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Core, then cut pepper into 1/2-inch pieces.
- Once water is boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel eggs. Set aside.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
- Transfer to a plate.
- Carefully remove and discard skin, if desired.
- Cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring often, until softened, 3-4 min.
- Season with salt and pepper.
- Remove from heat. Add sweet potato-Brussel sprout mixture, once finished roasting, then stir to combine.
- Divide hash between plates.
- Top with salmon.
- Drizzle over remaining miso mixture.
- Break or cut bacon into 1-inch pieces, then top hash.
- Top with egg and break open. Season egg with salt.
If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
