Brussel sprouts and potato fry-up

A big bag of brussel sprouts caught my eye at the farmers’ market. We had some left over potatoes that needed to be used pronto, so what better way to combine new and old ingredients into a morning fry-up. Double or triple the recipe and have some hearty lunches for the week.

Serves 3-4


  • 1 T olive oil
  • Roughly 15 Brussel sprouts, cut into halves or quarters (depending on size)
  • 2 small potatoes, peeled and cut into 2 cm cubes
  • Half a leek, chopped (or use onions or shallots)
  • 1 sprinkle thyme or rosemary (or both!)

Garlic mash:

  • 1T olive oil
  • 4 – 6 garlic cloves


Garlic mash (you can make ahead of time)

1)      Pre-heat oven to 200C
2)      Roast garlic wrapped in tinfoil with oil (keep garlic skins on) and roast until soft, approx 30 minutes
3)      Squeeze soft gooey garlic into a bowl and mash with 1T olive oil

Brussel sprouts and potato hash:

4)      Heat olive oil in a large pan or wok
5)      Add cubed potatoes and cook/fry for 10 minutes until slightly softened
6)      Add brussel sprouts and cook until darkened and carmelised
7)      Add chopped leeks toward the end
8)      Stir in mashed garlic and serve


Sprinkle with salt and pepper and serve warm or cold.



2 responses to “Brussel sprouts and potato fry-up

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