My typical Sunday consists of rolling out of bed at around noon (I’m still not a morning person) and heading to brunch, usually at Posto. Last weekend I actually planned ahead and bought ingredients to make brunch. Why don’t I think of that more often? It’s cheaper, and has got to be healthier than eating pizza for breakfast…

One of Matt’s go-to meals lately has been sauteed sweet potatoes with an egg on top and I always have meal envy whenever he comes home and makes it after I’ve already eaten. So, I stole the idea and turned it into a hash with some onion, shaved brussels sprouts, and a fresno chili. It turned into a veggified version of a typical breakfast hash, but no less delicious. The vegetables got caramelized and the fresno chili added a serious kick. I ended up throwing in a dash of worcestershire sauce for a little savoriness. The combination was killer on its own, and even better when topped with runny eggs.

Sweet Potato and Brussels Sprout Hash

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 small sweet potatoes, peeled and cut into 1/4-1/2 inch cubes
  • 3/4 cup red onion, chopped
  • 3/4 cup brussels sprouts, thinly sliced
  • 1 fresno chili, thinly sliced (I left in the seeds, but you could take them out if you don’t want too much heat)
  • Dash of worcestershire sauce
  • Salt and pepper, to taste
  • 4 eggs
  • Scallions (green parts only), thinly sliced

Make sure all of the ingredients are prepped and ready to go. I could have done this the night before for an even easier brunch. I should also note that I used slightly less sweet potato and brussels sprout than pictured – the measurements above are correct, but I overestimated how much I needed when I was chopping.

Heat the oil and butter in a cast iron skillet over medium heat. Add the sweet potatoes with a pinch of salt. Cook for about 10 minutes, stirring occasionally. Then turn down the heat to medium-low and cover.

When the potatoes are almost tender, remove the lid and add the onion and chili, and season with a little more salt. I waited about 10 minutes and that was definitely too long. The potatoes were too soft at this point, which made it difficult to get the rest of the vegetables cooked properly.

After a couple of minutes more, add the brussels sprouts. As you can see, the potatoes started to fall apart a little by this point. Oops!

Add a dash of worcestershire sauce and keep cooking until the all of the vegetables are cooked. I think I put the lid back on just because I didn’t want to break up the potatoes too much more. Taste for seasoning and adjust as necessary.

Use a spoon to make four slight indents in the hash. Crack an egg in each one and cover to let the eggs steam. Our eggs took between 5 and 10 minutes to cook, but that time will depend on your stove and the size of your eggs. They’re done when the whites are set and the yolks are still runny.

Garnish with the scallions and some freshly ground black pepper.

Mmm, runny yolk. Perfect.

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  • http://www.acambridgestory.com Emily @ A Cambridge Story

    This sounds incredible!!! I’d probably eat this every day if I could. I just love the sweetness of the potatoes, some spice and crunchy brussels all topped with a runny egg! Genius!

  • Colleen

    Thanks!!

  • http://wickedgoodtravel.com Amy

    OMG this looks amazing- it looks so colorful and healthy! Looks like a dish I had at Five Fifty Five in Portland, ME. It was delish. I might have to try this!

    • Colleen

      Thanks so much! It was surprisingly healthy, and didn’t even taste like it! I’ve also been dying to get up to Portland for a quick trip, so I’ll have to check out their version.

  • http://thesailingfoodie.blogspot.com/ Beth @Sailing Foodie

    This looks delicious! I may have to make it for dinner soon! Thanks for sharing

  • Pingback: Sweet Potato and Brussels Spouts Hash | The Three Bite Rule



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