Savory with a kick of heat, this brussels sprouts sweet potato hash is the perfect satiating breakfast or brunch!
Jump to RecipeBreakfast bowls are one of my favorite meals. Not only are they packed with nutritious and delicious ingredients, but are satiating and satisfying, keeping you energized and ready to go all morning long. This brussels sprouts sweet potato hash is full of fiber-full veggies and with a runny egg on top, it’s pretty hard to beat.
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Once your veggies are chopped and ready to go, heat the vegetable oil in a high-walled skillet over medium-high heat. Add the sweet potato and saute for about 10 minutes, or until the sides of the sweet potato chunks are golden-brown.
Then, add the brussels sprouts, bell pepper, onion, and garlic to the skillet and saute for another 8-10 minutes or until the vegetables are fork tender.
Add the ground cumin, paprika, cayenne pepper, and ground black pepper and stir gently until the vegetables are well coated.
In a separate, small skillet, cook eggs on medium-low heat, one at a time. Cook each egg for about 1-2 minutes per side.
Portion out the vegetable hash onto individual plates or bowls, and serve with egg overtop. Enjoy!
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Check out the rest of my breakfast and brunch recipes here.
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Brussels Sprouts Sweet Potato Hash
Ingredients
- 2 tbsp vegetable oil
- 1 large sweet potato chopped into bite-sized pieces
- 2 cups brussels sprouts halved or quartered if large
- 1 bell pepper (any color) chopped into bite-sized pieces
- 1/2 medium yellow onion diced
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 4 large eggs
Instructions
- Heat vegetable oil in a large-walled skillet over medium-high heat. Add sweet potato and saute for 10-15 minutes.
- Add brussels sprouts, bell pepper, onion, and garlic to skillet and saute for another 8-10 minutes or until vegetables are fork tender.
- Add ground cumin, paprika, cayenne pepper, and ground black pepper and stir gently until vegetables are well coated.
- In a separate, small skillet, cook eggs on medium-low heat, one at a time. Cook each egg for 1-2 minutes before flipping and cooking for another 1-2 minutes.
- Portion hash onto individual plates or bowls and serve with egg overtop.
Notes
- To make chopping up your sweet potato easier, cut a slit in it and microwave for about 30 seconds.
- Store leftovers in an airtight glass container in the refrigerator for up to 3-5 days.