Marble Potato and Brussels Sprout Hash

Toss potatoes on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Make sure all are cut-side down. Roast until golden brown and crispy, 18-20 minutes, tossing once halfway through.

Start the hash: Heat 1 Tablespoon butter in a large pan over medium heat. Add onions and toss until just softened, 2-3 minutes. Add red cabbage and garlic, and toss until tender, 3-4 minutes.

Add the Brussels sprouts: Add Brussels sprouts, and toss until veggies are tender and beginning to turn golden brown, another 4-5 minutes. Season to taste with salt and pepper. Remove pan from heat.

Heat a large drizzle of olive oil in another large pan over medium-high heat. Once hot, crack eggs and fry until edges begin to turn golden. Reduce heat to medium, and cover until whites are set but yolks are still runny, about 1 minute. TIP: Add a few teaspoons water to speed up cooking.