Breakfast Hash with Brussels Sprouts and Sweet Potatoes
User Reviews
4.9
54 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 (Servings)
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Calories
206 kcal
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Course
Breakfast
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Cuisine
gluten-free
Breakfast Hash with Brussels Sprouts and Sweet Potatoes
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Cozy breakfast hash made with just 10 simple ingredients. Crispy Brussels sprouts, sweet potatoes, onions, and garlic marry perfectly with a runny egg. Options for vegans and vegetarians included!
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Ingredients
SWEET POTATO & BRUSSELS
- 1 medium-large sweet potato, chopped into bite-size pieces (skin on)
- 3 cups Brussels sprouts (quartered if large, halved if small)
- 1 Tbsp avocado oil (or other neutral oil // or sub water if avoiding oil)
- 1 healthy pinch each sea salt and black pepper
THE REST
- 2 tsp avocado oil (or other neutral oil // or sub water if avoiding oil)
- 1/2 medium yellow, white, or red onion, finely chopped
- 3 cloves garlic, minced
- 3/4 cup finely diced Fuji or Jonagold apple (peeling optional // seeds + stem removed)
- 1 Tbsp fresh minced sage (or sub dried)
- 2 Tbsp dried currants (optional)
- 1 cup spicy chicken or pork sausage (optional // buy local and organic meat whenever possible // or sub Vegan Sausage)
- 2 heaping cups fresh spinach
- 4 large eggs (farm fresh or organic, free range / pasture raised whenever possible // see notes for vegan options*)
FOR SERVING optional
- fresh parsley
- hot sauce (or sub store-bought)
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Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Add sweet potato and Brussels sprouts to the baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Bake for 22-28 minutes or until tender and golden brown. Toss at the halfway point to ensure even cooking.
- In the meantime, heat a large skillet over medium heat. Once hot, add oil and onion. Sauté for 1 minute, then add garlic, apple, sage, and currants (optional). Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally.
- Add sausage or veggie sausage of choice (optional) and sauté until golden brown and cooked through — about 5-8 minutes. Stir frequently and use a spoon to break the sausage into small, bite-size pieces.
- Once sausage is cooked, add spinach, cover, and cook for a few minutes until wilted. Stir in roasted Brussels sprouts and sweet potato. Turn off heat and set aside until serving.
- In the meantime, heat a separate skillet over medium heat. Once hot, add a little oil (only if needed) and desired number of eggs. We recommend one per person (see notes for vegan options).
- To cook egg: Crack egg in pan, cook for 3 minutes uncovered, then cover with a lid in the last 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness.
- Enjoy hash as is, or garnish with fresh herbs and hot sauce (optional). Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order).
Notes
- *If vegan, use vegan sausage and sub a Vegan Scrambled Egg, Tofu Scramble, or Chickpea Scramble for the eggs. Or omit egg entirely. *Nutrition information is a rough estimate calculated with a medium sweet potato and without optional ingredients.
Nutrition Information
Show Details
Serving
1servings
Calories
206
(10%)
Carbohydrates
19.3g
(6%)
Protein
9.7g
(19%)
Fat
11g
(17%)
Saturated Fat
2.2g
(11%)
Polyunsaturated Fat
1.92g
Monounsaturated Fat
6.03g
Trans Fat
0g
Cholesterol
185mg
(62%)
Sodium
136mg
(6%)
Potassium
591mg
(17%)
Fiber
4.8g
(19%)
Sugar
6.4g
(13%)
Vitamin A
6850IU
(137%)
Vitamin C
89.1mg
(99%)
Calcium
90mg
(9%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 206 | 10% |
| Carbohydrates | 19.3g | 6% |
| Protein | 9.7g | 19% |
| Fat | 11g | 17% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 1.92g | 11% |
| Monounsaturated Fat | 6.03g | 30% |
| Trans Fat | 0g | 0% |
| Cholesterol | 185mg | 62% |
| Sodium | 136mg | 6% |
| Potassium | 591mg | 13% |
| Fiber | 4.8g | 19% |
| Sugar | 6.4g | 13% |
| Vitamin A | 6850IU | 137% |
| Vitamin C | 89.1mg | 99% |
| Calcium | 90mg | 9% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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