A little sweet, a little savory, with a zesty kick, this Sweet Potato & Brussels Sprout Hash is a flavor-packed anytime dish.
Hash meals are absolute STAPLES in our kitchen. They can be made in a multitude of ways and always turn out great. Swap in different veggies, potatoes, proteins, and seasonings to create a whole new mix every time! One combo that is frequently repeated in our house is this Sweet Potato & Brussels Sprout Hash. It combines caramelized veggies, tender potatoes, crispy sprouts, oven "fried" eggs, and a kick off BBQ for a unique yet utterly satisfying combination you'll want to make over and over again.
WHAT YOU'LL NEED
Any potato variety will do, but our favorite is sweet potatoes, which lend themselves well to this sweet/savory combination.
Caramelized red onion will always remain one of my favorite flavors EVER! IDon't have red onion on hand? Shallots as well as yellow or white onion are perfect swaps.
Pick your peppers! Choose your favorite colors or use whatever you've got on hand. We love red for a colorful pop, but honestly usually pull whatever we've got pre-diced and frozen on hand.
For convenience sake, we love frozen petite sprouts. A quick partial defrost in the microwave and they are ready to go! Fresh Brussels sprouts are great too. If you're not into sprouts, swap with any favorite veggie. Broccoli, cauliflower, eggplant, and asparagus are all delicious alternatives.
Where eggs go, we follow. What's that old saying? "When in doubt, throw an egg on it". Well, maybe that's not an official saying but we're here for it. Other tasty proteins include crumbled bacon, ground sausage, and shredded rotisserie chicken.
Our tried and true dry seasoning is McCormick's Grill Mates BBQ seasoning. It's sweet, perfectly smoky, and adds a pop to any dish. Feel free to get creative and use your favorite seasonings!
HOW TO MAKE
This hash is a simple one-pot meal. To avoid overfilling skillet and achieve even caramelization of all vegetables, we recommend sautéing in batches.
We cook our Brussels sprouts first, until golden and crisp. Once cooked, remove them from the pan.
Add the onion and peppers. This is where the flavor really builds. Cook together until onions begin to turn translucent and peppers begin to soften.
As the onion and peppers continue to cook, add the sweet potatoes. Continue cooking until the potatoes are tender enough to pierce with a fork. At this point, add the Brussels sprouts back in.
It's time to add our eggs! You can crack eggs into a small dish and transfer them to the skillet, or if you feel confident, you can crack them directly onto the skillet.
Finally, it's time to bake! Cook eggs to desired doneness. Then enjoy!
This hash makes a perfect hearty breakfast, easy weekday meal, or addition to any brunch spread!
Sweet Potato & Brussels Sprout Hash
- 2 tablespoon olive oil
- ½ red onion
- 2 bell peppers, any color
- 1 ½ cups Brussels sprouts fresh or frozen
- 2 medium sweet potatoes
- 4-6 eggs
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ teaspoon McCormick Grill Mates BBQ seasoning or favorite dry seasoning
- Preheat oven to 400°.
- Heat a cast iron skillet over medium heat. Once warm, add olive oil and Brussels sprouts. Sauté for 3-4 minutes, stirring occasionally, until golden. Remove from pan and set aside.
- To the pan, add onion, peppers, salt, and pepper and sauté for 3-4 minutes, stirring occasionally until golden and tender. Add sweet potatoes and continue cooking for an additional 8-10 minutes. Potatoes should be beginning to turn golden and be fork-tender. Remove pan from heat and add Brussels sprouts back to the skillet along with ¾ teaspoon bbq seasoning and stir well to combine.
- Carefully crack eggs on top of skillet mix, evenly spread apart. Sprinkle additional seasoning on top. Place skillet into the oven for 11-15 minutes, based on egg cook preference. Approximate cooks:•11-12 minutes will result in an over-easy egg•13-14 minutes over-medium•15-16 minutes will be fully-cooked