Brussels and hash with poached egg

Scrub the potatoes and sweet potatoes and remove any blemishes, but don't peel. Cut into large chunks and cover with boiling water. Simmer for 10–12 minutes.

Add the Brussels sprouts and put the lid back on. Cook for 7–10 minutes until cooked, but still quite firm. Drain off all the liquid.

Add the pepper and mash roughly to mix everything together, leaving a few chunks of sprout in the mash. Set aside.

Add the olive oil to another large, non-stick pan over a medium heat, then add the onion. Cook for 3-4 minutes, stirring regularly.

Now add the potato and sprout mixture to the pan and mix well. Flatten it out so it covers the whole pan. Cook for 5 minutes turning regularly to jumble up the mixture, repeating a couple of times to make sure it forms a crispy crust.

Place a poached egg on top and serve.