Quick Sweet Potato Brussel Hash (Printable Version)
Crispy sweet potatoes and Brussels sprouts seasoned with smoked paprika and garlic in a quick skillet hash.
# What You'll Need:
→ Hash
01 -
2 cups diced sweet potatoes (about 1 large)
02 -
2 cups trimmed and halved Brussels sprouts
03 -
1 tablespoon olive oil or avocado oil
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon dried thyme
08 -
½ teaspoon salt, or more to taste
09 -
¼ teaspoon black pepper
10 -
½ cup diced onion (optional)
11 -
½ cup diced bell pepper (optional)
→ Optional Add-Ins
12 -
4 slices cooked bacon, chopped
13 -
½ pound turkey or breakfast sausage
14 -
1 cup tofu cubes
15 -
2 to 4 eggs for serving
→ Optional Toppings
16 -
Fresh parsley or chives
17 -
Avocado slices
18 -
Hot sauce
# Step-by-Step Guide:
01 -
Dice sweet potatoes into small, uniform cubes. Trim Brussels sprouts and halve. Dice onions and bell peppers if using.
02 -
Warm olive or avocado oil in a large skillet over medium heat; cast iron is recommended for crispiness.
03 -
Add diced sweet potatoes and sauté for 8 to 10 minutes, stirring occasionally until they start to soften.
04 -
Incorporate Brussels sprouts, onions, and bell peppers if used. Sprinkle smoked paprika, garlic powder, onion powder, thyme, salt, and pepper; stir well to combine.
05 -
Cook for an additional 10 to 12 minutes, allowing vegetables to caramelize. Avoid overcrowding; let ingredients rest between stirs to form crisp edges.
06 -
Fold in cooked bacon or sausage during the final 5 minutes if using. For eggs, create small wells in the hash, crack eggs in, cover, and cook to preferred doneness.
07 -
Remove from heat. Top with fresh herbs, avocado slices, or hot sauce as desired. Serve immediately.
# Additional Notes:
01 -
Using a cast iron skillet enhances crispiness and caramelization.