Roasted Brussels Sprouts and Sweet Potato Breakfast Hash
This hearty and flavorful breakfast hash is a great way to start your day. The roasted Brussels sprouts and sweet potatoes are tossed in a simple blend of olive oil, rosemary, thyme, salt, and pepper, then roasted until tender and browned. The eggs are cooked in a separate skillet until set, then added to the skillet with the roasted vegetables. The hash is cooked for 2-3 minutes, or until the eggs are cooked through. Serve immediately.
I first developed this recipe when I was looking for a way to use up some leftover roasted Brussels sprouts and sweet potatoes. I had been roasting a whole chicken for dinner, and I had a lot of vegetables left over. I didn't want to waste them, so I decided to try making a hash. I added some eggs to the hash, and it turned out to be so delicious that I've been making it ever since. This hash is a great way to use up leftover vegetables, and it's also a great way to get a healthy and filling breakfast. I like to serve it with a side of toast or a bowl of fruit.
Roasted Brussels Sprouts and Sweet Potato Breakfast Hash Roasted Brussels Sprouts and Sweet Potato Breakfast Hash Roasted Brussels Sprouts and Sweet Potato Breakfast Hash Roasted Brussels Sprouts and Sweet Potato Breakfast Hash
Prep time: 15 | Cook time: 30 | Serves: 2
Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine Brussels sprouts, sweet potatoes, olive oil, rosemary, thyme, salt, and pepper. Toss to coat.
  3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and browned.
  4. Heat a large skillet over medium heat. Add beaten eggs and cook until set.
  5. Add roasted vegetables to the skillet and stir to combine.
  6. Cook for 2-3 minutes, or until eggs are cooked through.
  7. Serve immediately.
Why It Works
  • Roasting the Brussels sprouts and sweet potatoes brings out their natural sweetness and caramelizes their edges.
  • The combination of rosemary, thyme, salt, and pepper adds a savory flavor to the hash.
  • Cooking the eggs in a separate skillet ensures that they are cooked evenly.
  • Adding the roasted vegetables to the skillet with the eggs creates a flavorful and filling hash.