Breakfast Hash with Sweet Potatoes & Brussels Sprouts
Ingredients
The hash
-
1
medium-large
sweet potato, chopped into bite-size pieces (skin on)
-
3
cups
Brussels sprouts (quartered if large, halved if small)
-
1
Tbsp
avocado oil (or other neutral oil)
-
1
pinch
sea salt
-
1
pinch
black pepper
The sauté
-
2
tsp
avocado oil (or other neutral oil)
-
½
medium
yellow, white, or red onion, finely chopped
-
3
cloves
garlic, minced
-
¾
cup
finely diced Fuji or Jonagold apple
-
1
Tbsp
fresh minced sage (or sub dried)
-
2
Tbsp
dried currants (optional)
-
1
cup
spicy chicken or pork sausage (optional)
-
2
cups
fresh spinach
-
4
large
eggs
For serving
-
to taste
fresh parsley
-
to taste
hot sauce (or sub store-bought)
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Add sweet potato and Brussels sprouts to the baking sheet, drizzle with oil, season with salt and pepper, and toss to coat.
- Bake for 22-28 minutes or until tender and golden brown, tossing halfway through.
- In a large skillet over medium heat, add oil and onion, sauté for 1 minute.
- Add garlic, apple, sage, and currants (if using), and sauté for about 3 minutes until golden brown.
- Add sausage (if using) and sauté until cooked through, about 5-8 minutes.
- Stir in spinach and cook until wilted, then add the roasted Brussels sprouts and sweet potato.
- In a separate skillet, cook the eggs to your liking.
- Serve the hash with eggs on top and garnish with fresh herbs and hot sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
206
Total fat
11g
Total carbohydrates
19.3g
Total protein
9.7g
Sodium
136mg
Cholesterol
185mg
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