Brussels Sprout & Sweet Potato Hash

It's hard to go beyond your usual breakfast routine. Maybe it's cereal and milk, or you grab a yogurt as you run out the door. Take a few extra moments to whip up this comforting, vegetable-rich dish. Sweet potatoes and Brussels sprouts are caramelized then topped with an egg and hint of spice. Perfect for a weekend morning in the kitchen!

Brussels Sprout & Sweet Potato Hash


Serves: 4

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

  • 1-1/2 tablespoons olive oil
  • 1 large sweet potato, peeled and cut into 1-1/2-inch cubes
  • 1 pound brussels sprouts, stems removed, halved
  • Nonstick cooking spray
  • 4 large eggs
  • Allepo pepper or red pepper flakes
  • Maldon sea salt

Directions:

1. Heat oil in large cast iron skillet over medium-high heat. Add sweet potato; cook undisturbed for 4 minutes.

2. Stir sweet potato. Add brussels sprouts; cook 5 to 7 minutes or until vegetables are deeply browned, stirring every 2 minutes.

3. Add 1 cup water; cook 6 to 8 minutes or until potatoes are tender. Add additional water in 1/4 cup increments, if necessary, until potatoes are tender.

4. Meanwhile, heat griddle or large nonstick skillet over medium heat. Spray with nonstick cooking spray; crack eggs onto griddle. Cook 3 to 5 minutes or until whites are cooked through but yolks are still soft. 

5. Divide sweet potato mixture between 4 plates. Top each plate with an egg; sprinkle eggs with allepo pepper and sea salt.

Still hungry? Look through our breakfast recipes for even more delicious ideas!

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