Sweet potato and brussels sprouts breakfast hash to kick off the morning. This healthier breakfast recipe is full of protein, nutrients, fiber, and flavor. Enjoy by itself or top with your favorite sauce or a fried egg.
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This breakfast hash is full of fresh ingredients and keeps you going all morning. Starting off with some chopped-up bacon, then sweet potatoes, add in Brussels sprouts, and top with a fried egg. It's got the perfect balance of protein and nutrient-packed veggies.
This one-skillet hash is the perfect way to start off your morning.
I love to make this breakfast for my family when we have big stuff going on. Like kids' sports, a hike, or even when we are out camping. It's full of so much good stuff that keeps us active and going until lunch. You won't get that crash that comes with other sugary or heavy breakfasts.
Need a good breakfast prep idea? This dish is great! Make it once and have breakfast ready to go for a few days. It tastes just as good reheated and enjoyed the following day. Don't let it sit too long though, or the brussels sprouts can turn.
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Ingredients
The key to this recipe is all the fresh stuff. It's a very simple one-skillet meal that uses just a few ingredients.
Cooking tip: I always chop up the bacon first and start cooking that right away. The Bacon can take the longest so I prepare the sweet potatoes and brussels sprouts while the bacon is cooking. This will save you a little bit of time. Which can be crucial in the morning.
- Bacon
- Olive Oil
- Sweet Potatoes
- Salt
- Brussels Sprouts
- Fresh Garlic
- Parsley
- Oregano
Optional
- Fried Egg
- Garlic Aoili
See the recipe card for full measurements and quantities.
Instructions
Step 1:
Start off by heating up a large cast iron or other non-stick skillets over medium heat. Add in chopped-up bacon and start to cook until brown and to desired crispiness.
Step 2:
Transfer bacon from skillet to a plate lined with a paper towel. Drain bacon grease into a safe container. Leave just a little behind so that it coats the pan.
Step 3:
Add in the olive oil and allow to slightly warm up.
Step 4:
Add in the sweet potatoes and salt and cook until they are soft and tender. The salt gets added in at this step because potatoes can take some time to absorb the salt which enhances the flavor. Don't want until the end to salt it.
Step 5:
Add in the minced garlic and allow to cook for 30 seconds or until fragrant.
Step 6:
Add in the Brussels sprouts, parsley, and oregano and allow to cook until they start to turn soft, but still have a slight crunch to them.
Step 7:
Add the bacon back in and cook until it all returns to eating temp.
Step 8:
Transfer to plates and if desired add a fried egg to the top. Over easy eggs have that runny yoke that acts as a natural sauce. This is the recommended way to serve it.
Substitutions
- Other veggies: This sweet potato hash can be substituted with other veggies. Swap out the brussels sprouts for broccoli, zucchini, squash, peppers, or any other veggies you have on hand. Just be mindful of how much time each different veggie will take to cook.
- No egg: You can also leave off the fried egg and replace it with a hot sauce or an easy garlic aoili.
Variations
- Make it vegetarian or vegan: This hash really does stand well without the bacon as well. If you choose to leave it out just skip that step all together and start off by cooking the potatoes in olive oil and salt.
- Gluten free: This dish is already gluten free!
Equipment
Cast Iron Skillet: The only thing this dish needs is a cast-iron skillet. I would recommend a larger size like a 12-15". To get the best cook on the potatoes there really shouldn't be any overcrowding. Too small of a skillet can lead to some potatoes being undercooked and others overcooked.
My go-to is a Lodge 15" skillet which is great for this dish and an all-around good size to have on hand. A Lodge 12" skillet would work just a great.
If you are not comfortable frying an egg in a cast-iron skillet (it does take a lot of practice) I would suggest using a non-stick for this step.
Storage
This sweet potato and brussels sprouts breakfast hash will keep in the refrigerator in an airtight container for up to 3 days. After that, the brussels sprouts tend to take on an off-putting taste and texture.
Top Tip
I have two top tips for making this particular breakfast.
First: Always start with chopping and cooking the bacon right away. Normally I would suggest chopping and preparing all ingredients before even starting with cooking but in this case, the bacon will take some time. By getting the bacon going right away, it will allow for time to prepare the sweet potatoes and Brussels sprouts.
Second: Season the potatoes right away with salt. Do not wait for the end. Potatoes take time to absorb all that flavor so we want to do that right away. This will enhance the flavor of the potatoes instead of just tasting salty.
Other Breakfast Ideas:
Did you try it? I would love to hear how it was and if you made any substitutions or variations. Leave me a comment below or connect with me on Instagram @dirt.dough.
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Sweet Potato and Brussels Sprout Hash
Equipment
Ingredients
- 1 lb Bacon About 10-12 strips
- 1 Tablespoon Olive Oil
- 2 Pounds Sweet Potatoes Diced in small pieces. About ½".
- 1 teaspoon Kosher Salt
- 1 Pound Brussels Sprouts End cut off and diced in half
- 3 Cloves of Garlic Minced or pressed
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Oregano
Instructions
- large cast iron or other non-stick skillets over medium heat. Add in chopped-up bacon and start to cook until brown and to desired crispiness.
- Transfer bacon from skillet to a plate lined with a paper towel. Drain bacon grease into a safe container. Leave just a little behind so that it coats the pan.
- Add in the olive oil and allow to slightly warm up.
- Add in the sweet potatoes and salt and cook until they are soft and tender. The salt gets added in at this step because potatoes can take some time to absorb the salt which enhances the flavor. Don't want until the end to salt it.
- Add in the minced garlic and allow to cook for 30 seconds or until fragrant.
- Add in the Brussels sprouts, parsley, and oregano and allow to cook until they start to turn soft, but still have a slight crunch to them.
- Add the bacon back in and cook until it all returns to eating temp.
- Transfer to plates and if desired add a fried egg to the top. Over easy eggs have that runny yoke that acts as a natural sauce. This is the recommended way to serve it.
Notes
- Other veggies: This sweet potato hash can be substituted with other veggies. Swap out the brussels sprouts for broccoli, zucchini, squash, peppers, or any other veggies you have on hand. Just be mindful of how much time each different veggie will take to cook.
- No egg: You can also leave off the fried egg and replace it with a hot sauce or an easy garlic aioli.
- Make it vegetarian or vegan: This hash really does stand well without the bacon as well. If you choose to leave it out just skip that step altogether and start off by cooking the potatoes in olive oil and salt.
- Gluten-free: This dish is already gluten-free!
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