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!
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!
Ingredients
- Sweet potatoes – use your favorite sweet potatoes (orange, purple, Japanese).
- Brussel sprouts – it’s best to buy brussel sprouts whole and cut them into quarters for this recipe, but if you are short on time, you can buy shredded brussel sprouts.
- Spice: Salt, garlic powder, smoked paprika – the spices add umami and a deep smoky flavor to the dish.
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).
- 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.
- 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.
- Make 4 “indentations” for the eggs to cook in the sweet potato/veggie mixture.
- Crack 4 eggs separately and add them to the indentations.
- Place the pan in a preheated oven for 8-10 minutes until the eggs are cooked through.
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 sauté pan.
- Make oven poached eggs while the sweet potatoes and brussel sprout hash is cooking to have everything ready together in under 20 minutes or make scrambled eggs on the stove instead.
What to serve with sweet potato brussel sprouts hash
Sweet potato brussel sprouts hash is super versatile and doesn’t have to be just for breakfast. Omit the eggs and enjoy it so many ways!
For brunch serve it along side Egg stuffed peppers or Savory Parsnip waffles
For dinner serve it along side
- Slow cooker shredded chicken
- Balsamic Beef
- Air fryer salmon
- Instant Pot Mexican Shredded Chicken
- Instant Pot Mexican Rice and Beans
- Use this on top of your favorite salad greens with maple tahini dressing
Common questions
How to cook 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.
Can you make sweet potato brussel sprouts casserole in advance
Yes, this would be great to make the night before or even during meal prep. This brussel sprouts sweet potato hash (without the eggs) would be a great addition to a holiday breakfast as well.
- 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.
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.
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
- Apple Brussels Sprouts Hash
- Easy Ground Beef and Sweet Potato Rice Breakfast Skillet Recipe
- Quick Apple Sweet Potato Hash
- Air Fryer Oatmeal
- Chocolate Chip Baked Oatmeal (great for holiday breakfast too)
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.
Sweet Potato Breakfast Hash
Guided Recipe Video
Ingredients
- 2 large sweet potatoes, peeled and cubed - (about 3 cups cubed)
- 1 bag brussels sprouts - (1 lb)
- 1.25 tsp sea 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
- Black beans
- Cannellini beans
- Chickpeas
- 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.
Nutrition Information
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.
We love Sweet Potatoes and your Sweet Potato Breakfast Hash will be fantastic! Hope you have a fantastic week and thanks so much for sharing with Full Plate Thursday.
Merry Christmas
Miz Helen
Love sweet potato hash. Sometimes I make it for supper. Will have to try the Brussels sprouts.
We love breakfast for dinner too, Genie!