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Brussels hash with crispy chorizo and poached egg

Brussels hash with crispy chorizo and poached egg


Turn British Brussels sprouts into a tasty gluten free brunch with smoky chorizo, zesty lemon and a perfect poached egg

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1180kj 284kcal
  • Fat
    Med 29%
  • Saturates
    Med 29%
  • Sugar
    Low 6%
  • Salt
    Med 17%

% of adult’s reference intake | Carbohydrates per serving : 9g

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  • 1 tbsp Co-op extra virgin olive oil
  • 90g Co-op Irresistible chorizo, cut into 1cm cubes
  • 3 large garlic cloves, thinly sliced
  • 1 small onion, finely sliced
  • 1 tsp chilli flakes, plus extra to garnish (optional)
  • 450g Co-op British Brussels sprouts, finely shredded
  • 4 Co-op British free range eggs
  • 2 tbsp chopped flat leaf parsley, plus a few sprigs to garnish
  • Zest and juice of 1 lemon, plus wedges to serve


  1. Heat the oil in a nonstick frying pan over a medium heat and fry the chorizo, garlic, onion and chilli flakes, if using, for around 10 mins, until the onion has softened and the chorizo is crisp
  2. Add the sprouts and fry for a further 6-8 mins, until starting to soften
  3. Meanwhile, poach the eggs
  4. Toss the parsley and lemon zest through the sprout hash, then season with black pepper and lemon juice to taste
  5. Divide the hash between 4 plates and top with a poached egg per serving
  6. Sprinkle with the parsley sprigs — plus chilli if you like — then serve with the lemon wedges on the side

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