Quick Sweet Potato Brussel Hash

This quick sweet potato Brussels sprout hash is the perfect balance of crispy and tender, making it a delicious and nourishing meal any time of day. It combines simple pantry ingredients with fresh vegetables to create a colorful dish that tastes like it took hours to prepare but is actually ready in under 30 minutes.

The first time I made this hash, I was surprised by how satisfying it was without needing much else. Now it’s a go-to when I want a cozy, nutrient-packed meal that doesn’t require tons of fuss.

Ingredients

• Sweet potatoes: diced small for quick cooking and natural sweetness Choose firm, bright orange potatoes without blemishes
• Brussels sprouts: trimmed and halved so they roast evenly and get crispy edges Pick tight, fresh sprouts with vibrant green leaves
• Olive or avocado oil: for sautéing Use good quality oil for the best flavor and crispiness
• Smoked paprika: adds smokiness and depth Opt for Spanish smoked paprika if you can find it
• Garlic powder: brings a subtle garlicky warmth
• Onion powder: adds mild sweetness and enhances overall flavor
• Dried thyme: provides herbal complexity
• Salt: to bring out all the flavors
• Black pepper: adds gentle heat
• Optional diced onions and bell peppers: introduce extra sweetness and crunch
• Optional proteins: like cooked bacon, sausage, or tofu boost protein and make it heartier
• Optional toppings: such as fresh herbs, avocado slices, and hot sauce add freshness and zing

Instructions

Prep the Vegetables:

Cut your sweet potatoes into small, even cubes to ensure they cook evenly and quickly. Trim the Brussels sprouts by removing any tough ends and slice them in half so they get nice and caramelized. Dice the onion and bell pepper if you are using them for added flavor and texture.

Heat the Skillet:

Place a large skillet over medium heat and warm the olive or avocado oil until it shimmers. A cast iron skillet works best for this dish because it helps the vegetables crisp up beautifully.

Cook the Sweet Potatoes:

Add the sweet potatoes to the heated skillet. Cook them for 8 to 10 minutes, stirring occasionally so they soften without sticking or burning. You want them tender but still holding their shape.

Add Brussels Sprouts and Seasonings:

Add the Brussels sprouts, diced onion, and bell pepper to the skillet. Sprinkle over the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Stir well so that all the vegetables are coated in the spices.

Crisp and Cook Through:

Continue cooking the mixture for another 10 to 12 minutes. Let the food sit between stirs so it can brown and get crispy rather than steaming. Avoid overcrowding the pan or the vegetables will not caramelize properly.

Add Optional Proteins:

If you are using cooked bacon or sausage, add it during the last 5 minutes of cooking so it warms through without drying out. If you want eggs with your hash, make small wells in the mixture and crack eggs right into them. Cover the skillet and cook until the eggs are done to your liking.

Serve:

Remove the skillet from heat. Garnish the hash with fresh parsley or chives, add avocado slices for creaminess, and drizzle with hot sauce if you want a little kick. Serve immediately for best texture and flavor.

My favorite part of this dish is the sweet and smoky flavor combo from the paprika and caramelized vegetables. It reminds me of chilly weekend mornings when the smell of breakfast cooking filled the house and everyone gathered around the table, savoring every bite.

Storage Tips

Cool any leftovers before transferring to an airtight container. The hash keeps well in the fridge for up to four days. Reheat gently in a skillet or microwave to maintain crispness.

Ingredient Substitutions

If you do not have smoked paprika, regular paprika or a pinch of cayenne pepper can work. Sweet potatoes can be swapped for butternut squash or regular potatoes but may need adjusting cooking times. Brussels sprouts can be replaced with chopped kale or green beans for a different texture.

Serving Suggestions

This hash is wonderful on its own or alongside scrambled eggs or a fresh salad. Top with a dollop of Greek yogurt or sour cream to add creaminess. Toasted bread or tortillas turn it into a complete meal.

Enjoy this quick and tasty hash anytime you want a nutritious, flavorful meal without a ton of prep.

FAQs about Recipes

→ What vegetables are used in this hash?

The main vegetables are diced sweet potatoes and halved Brussels sprouts, with optional onions and bell peppers.

→ Which spices enhance the flavor?

Smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper bring depth and warmth.

→ How do I achieve crispy edges on the vegetables?

Allow the vegetables to cook undisturbed between stirs in a hot skillet to let caramelization develop crispy, flavorful edges.

→ Can I add protein to this dish?

Yes, optional proteins like cooked bacon, turkey or breakfast sausage, tofu cubes, and eggs can be added for extra richness.

→ What toppings work well with this hash?

Fresh herbs like parsley or chives, avocado slices, and a dash of hot sauce add fresh and spicy notes.