Brussels Sprouts and Sweet Potato Hash

Name: Brussels Sprouts and Sweet Potato Hash
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large sweet potato, cut into 1/2-inch cubes; 2 tablespoons olive oil; Salt, to taste; Freshly ground black pepper, to taste; 1/2 pound Brussels sprouts, trimmed and cut in half; 1/2 large onion, diced; 1/2 large bell pepper, diced; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 pinch cayenne pepper; 4 cloves garlic, roughly chopped; 4 large eggs

A hearty breakfast hash combines Brussels sprouts and sweet potatoes for a satisfying winter meal.

⭐ 4.6 (31 reviews) Prep: 5 minCook: 50 minTotal: 55 minYields: 4 servings

Category Tags:

Breakfast Brunch Side Dish

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 425 F.
Toss sweet potatoes with 1 tablespoon oil, salt, and pepper on a baking sheet; spread into a single layer and roast for 20 minutes.
Combine Brussels sprouts, onion, and bell pepper with the remaining 1 tablespoon oil, paprika, cumin, cayenne, salt, and pepper. Add to the sweet potatoes, toss, spread into a single layer, and roast for an additional 15 minutes, or until tender and browned.
Reduce oven temperature to 400 F.
Transfer the roasted vegetables and garlic to a medium, oiled cast iron skillet or baking dish in an even layer.
Crack eggs evenly on top of the vegetables, season with salt and pepper, and bake for about 15 minutes, until the whites are set but yolks are runny.
Serve with hot sauce.

Nutritional Info (per serving)

Calories: 215 kcal

Carbohydrate: 19 g

Cholesterol: 186 mg

Fiber: 4 g

Protein: 9 g

Saturated Fat: 3 g

Sodium: 176 mg

Sugar: 6 g

Fat: 12 g

Unsaturated Fat: 0 g