Brussels sprout and potato gröstl with pancetta and fried eggs

Kitchen garden cook Brussels sprouts

- by Melanie Johnson

Ingredients

Serves 4

600g waxy potatoes, peeled and diced into 2cm (3/4in) cubes

150g pancetta or smoked streaky bacon, cut into lardons

2tbspn olive oil

25g butter

1 small red onion, finely sliced

250g Brussels sprouts, trimmed and halved

2 sprigs rosemary

4 large eggs

1tbspn chopped chives, to finish

Method