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Spruce up your leftover sprouts with our crispy bacon and caramelised onion hash topped with chilli fried eggs. This easy recipe will make an easy dinner over the festive season in under 30 minutes.

Preparation Time: 30 mins.
Ingredients
  • bacon lardons 200g
  • butter 100g
  • onions 2, thinly sliced
  • cooked brussels sprouts 350g
  • roast parsnips 350g, cut into chunky pieces
  • frozen peas 100g
  • eggs 4
  • dried chilli flakes ½ tsp
  • roquefort 75g, crumbled into chunky pieces
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