Brussels Sprouts Sweet Potato Hash
Savory with a kick of heat, this brussels sprouts sweet potato hash is the perfect satiating breakfast or brunch!
Servings 4 people
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.