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Sweet Potato Brussel Sprout Hash (Whole30, Paleo)

Sweet potato brussel sprout hash is a super simple brunch or breakfast recipe that can be prepared the morning of or the night before! This simple hash is only 6 ingredients and is packed full of flavor and nutrition! This recipe is naturally gluten free, paleo, Whole30, and has a vegan option!

Spatula holding a serving of sweet potato hash and an egg.

Why this recipe works:

  • Breakfast hash is incredibly satisfying. The smoky paprika paired with the sweet potatoes and slightly crispy brussel sprouts create a sweet and savory combo that is hard to resist!
  • Add a few eggs right to the top of the hash and put it in the oven to create a full meal in just one pan!
  • Leave the eggs off the vegan sweet potato breakfast hash and it can be used for breakfast or for a side dish for dinner.
  • To save time, you can make oven poached eggs while the sweet potato hash is cooking.
  • Great for meal prep! Easy to heat up in the microwave or on the stove for a quick and healthy breakfast during the week!
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Ingredients:

  • Sweet potatoes
  • Brussel sprouts
  • Salt
  • Garlic powder
  • Smoked paprika

Instructions:

  • Preheat the oven to 375F (if cooking eggs)
  • Start by washing off the sweet potatoes and peeling them (optional). Cube the sweet potatoes into about ¾ inch cubes (just a bit larger than dice).
  • Place the sweet potatoes in a large glass bowl and cook them in the microwave on high for 5 minutes. (optional to save time).
  • Preheat a skillet over medium heat. Add avocado oil and carefully add the semi-cooked sweet potatoes from the microwave (the glass may be hot – use oven mitts).
Cast iron skillet with diced sweet potatoes
  • While the sweet potato is cooking, quarter the brussel sprouts.
  • Add the brussel sprouts after the potatoes have been cooking for about 4-5 minutes in the hot pan.
Quartered brussels sprouts over sweet potatoes in skillet.
  • Cook the brussels sprouts and sweet potato together in the pan over medium heat for about 5-6 minutes until the brussel sprouts have started to cook through and caramelize in places.
  • Add the salt, garlic powder and paprika to the veggies and stir well. Turn off the heat.
Spices over cooked brussels and sweet potatoes.
  • Make 4 “indentations” for the eggs to cook in the sweet potato/veggie mixture.
  • Crack 4 eggs separately and add them to the indentations.
4 eggs cracked in a the sweet potato skillet.
  • Place the pan in a preheated oven for 8-10 minutes until the eggs are cooked through.
4 cooked eggs on the sweet potato skillet recipe.
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Time saving tips:

  • To save time, you can buy sweet potatoes already peeled and cubed from the store.
  • You can make shaved brussels sprouts using your food processor instead of cutting them into quarters. These brussel sprouts will cook up quicker in the saute pan.
  • Make oven poached eggs while the sweet potatoes and brussel sprout hash is cooking to have everything ready together in under 20 minutes.
Sweet potato breakfast hash being held by a silver spatula over skillet.

Tips on cooking sweet potatoes faster:

Make sure to cut the sweet potatoes uniformly. The smaller the cut, the faster they cook. Aim for the size of a really large dice.

Microwave the sweet potatoes before cooking them. This will make sure the insides of the sweet potatoes start to cook before they hit the hot pan.

  • Note: If you don’t microwave the sweet potatoes, you will need to cook them for about 10 minutes on the stove with a lid on the potatoes for the first 6-7 minutes.

How to make ahead:

  • Simply cook the sweet potatoes and brussels sprouts as indicated in the instructions and season the veggies well.
  • After cooking, allow the veggies to cool.
  • The next morning, preheat the oven and place everything in the skillet or in a sheet pan. Crack the eggs and cook at 375F for 9-10 minutes or until the eggs are cooked to your liking.
Close up picture sweet potato breakfast hash with brussels sprouts and eggs in an iron skillet

 What to serve with this hash:

For brunch:

For dinner:

FAQ’s:

Can you leave the skins on sweet potatoes?

Yes! This hash is great with the skin left on or peeled. This will be completely up to you! The sweet potato skins are full of fiber and packed with vitamins and minerals.

Plate full of sweet potato hash and 2 eggs.

How to add protein:

You can cook eggs right in the sweet potato brussel sprout hash. Simply crack the eggs on top of the hash and bake in the oven until eggs are set, as the recipe indicates.

To make without eggs, you can stir in:

  • Drained and rinsed black beans , cannellini beans, chickpeas for vegan options
  • Cooked ground turkey, cooked ground beef or cooked ground chicken (with extra salt, garlic powder and paprika as needed)
  • Hemp hearts for a quick and simple protein addition

If you like this breakfast recipe, you should try:

Sweet potato hash with eggs in a cast iron skillet.

What you need to make this recipe:

A good cast iron skillet. Cast iron allows the veggies to get nice and crispy and can easily transfer from the stove to the oven! If you don’t have cast iron, a stainless steel skillet would work also. 

★ Did you make this recipe? Please give it a star rating below!
Spatula holding a serving of sweet potato hash and an egg.

Sweet Potato Breakfast Hash

This sweet potato breakfast hash is the perfect savory breakfast! Whole30, paleo, grain-free, vegetarian (with a vegan option). 
5 from 1 vote
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Keyword: hash, paleo sweet potato hash, Sweet Potato Hash, vegan sweet potato hash, whole30 sweet potato hash
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4 people

Guided Recipe Video

Ingredients

  • 2 large sweet potatoes, peeled and cubed - (about 3 cups cubed)
  • 1 bag brussels sprouts - (1 lb)
  • 1.25 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 4 eggs - omit for vegan option

Instructions

  • Preheat the oven to 375F
  • Peel and chop the sweet potatoes into bite size pieces (about the size of large dice).
  • Put the sweet potatoes in a large glass bowl and microwave for 5 minutes.
  • While the sweet potatoes are cooking in the microwave, preheat a large cast iron skillet over medium heat.
  • Add 1 tbs. ghee or avocado oil to the preheated skillet. Add the sweet potatoes and make sure they are distributed well. Cook for 5-6 minutes.
  • Quarter the brussel sprouts by cutting them in half down the center in both directions while the sweet potatoes cook.. 
  • Add the brussels to the sweet potatoes and stir well. Cook 5 minutes.
  • Add the salt, garlic powder and smoked paprika. Stir well. Turn off the heat.
  • Make 4 "indentations" for the eggs by slightly moving the veggies to the side to make room for the eggs. 
  • Crack 4 eggs in the pan where you made space for them. Place pan in the preheated 375F oven (be sure to use oven mits to transfer to the oven)
  • Bake in the oven for 8-10 minutes. 
  • Remove from the oven (use your oven mits) and serve immediately!

Notes

If you don’t microwave the sweet potatoes, you will need to cook them for about 10 minutes on the stove with a lid on the potatoes for the first 6-7 minutes.
To keep this recipe vegan, instead of eggs, you can stir in drained and rinsed:
  • Black beans
  • Cannellini beans
  • Chickpeas
Time saving tips:
  • To save time, you can buy sweet potatoes already peeled and cubed from the store.
  • You can make shaved brussels sprouts using your food processor instead of cutting them into quarters. These brussel sprouts will cook up quicker in the saute pan.
  • Make oven poached eggs while the sweet potatoes and brussel sprout hash is cooking to have everything ready together in under 20 minutes.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
152
Fat
 
4
g
Carbohydrates
 
21
g
Fiber
 
3
g
Sugar
 
4
g
Protein
 
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

Update Notes: This recipe was originally posted in December of 2017, but was published again in September 2019 to include step by step directions, recipe notes and new photos.

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