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Breakfast Hash with Brussels Sprouts and Sweet Potatoes

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!
Author Minimalist Baker
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Plate of our Fall Breakfast Hash made with Brussels Sprouts and Sweet Potato
4.89 from 18 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (Servings)
Course Breakfast
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

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

US Customary - Metric

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).

Video

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 (1 of 4 servings)

Serving: 1 servings Calories: 206 Carbohydrates: 19.3 g Protein: 9.7 g Fat: 11 g Saturated Fat: 2.2 g Polyunsaturated Fat: 1.92 g Monounsaturated Fat: 6.03 g Trans Fat: 0 g Cholesterol: 185 mg Sodium: 136 mg Potassium: 591 mg Fiber: 4.8 g Sugar: 6.4 g Vitamin A: 6850 IU Vitamin C: 89.1 mg Calcium: 90 mg Iron: 2.3 mg