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. It all starts with sweet potatoes and Brussels sprouts, roasted until crispy and golden brown.
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 pinch each sea salt and black pepper
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 meat whenever possible // or sub Sausage)
2 heaping cups of fresh spinach
4 large eggs (farm fresh or organic, free-range / pasture-raised whenever possible //)
Preheat the 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 the 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.
To cook an egg: Crack an egg in the 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 for up to 1 month. Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order).