Quick Sweet Potato Brussel Sprout Hash
This Quick Sweet Potato Brussel Sprout Hash is a vibrant, hearty breakfast or side that’s packed with flavor and texture. Crispy roasted sweet potatoes and tender, caramelized Brussels sprouts come together with savory onions and warm spices for a wholesome, satisfying bite. It’s an easy, nutritious dish that’s perfect for busy mornings or cozy dinners.
Ingredients
Main Ingredients:
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 12 oz Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 1 tsp garlic powder or 2 garlic cloves, minced
- ½ tsp smoked paprika optional, for a smoky flavor
- Salt and black pepper to taste
Optional Add Ins:
- ½ small red onion diced
- ¼ cup crumbled feta or goat cheese
- 2 –3 cooked bacon slices chopped
- Fresh herbs like parsley thyme, or chives for garnish
- Red pepper flakes for a mild kick
Quick Ingredient Notes:
- For extra crispiness make sure the sweet potatoes are cut into evenly sized cubes.
- Use fresh Brussels sprouts for the best flavor; frozen ones work but should be thawed and patted dry.
- Olive oil is ideal for cooking but avocado oil or coconut oil works too.
Instructions
1. Prep the Vegetables
- Start by peeling and dicing the sweet potatoes into uniform ½-inch cubes. Trim the ends of the Brussels sprouts and slice them in half. If using red onion, bacon, or garlic, prepare those as well.
2. Heat the Pan
- Place a large skillet or cast-iron pan over medium heat. Add olive oil and allow it to warm for 1–2 minutes. This ensures even cooking and helps the vegetables caramelize without sticking.
3. Cook the Sweet Potatoes
- Add the diced sweet potatoes to the pan and sauté for 8–10 minutes, stirring occasionally. The cubes should start to soften and develop a golden-brown crust. If they stick slightly, scrape the pan gently with a spatula.
4. Add Brussels Sprouts
- Place the Brussels sprouts cut-side down in the pan. Cook for 8–10 minutes, stirring occasionally, until they are tender and slightly caramelized. The combination of the soft sweet potatoes and crisp Brussels sprouts creates a perfect texture contrast.
5. Season and Mix
- Sprinkle garlic, smoked paprika, salt, and black pepper over the vegetables. If you’re adding red onion or bacon, stir them in now and cook for another 2–3 minutes. Taste and adjust seasoning as needed.
6. Optional Toppings
- Once cooked, remove from heat and top with crumbled feta or goat cheese for creamy richness. Sprinkle with fresh herbs like parsley or chives to add color and freshness. Red pepper flakes can be added for a gentle heat boost.
7. Serve Warm
- Serve the hash immediately, either on its own, with fried or poached eggs, or as a side to grilled chicken, salmon, or tofu.
Video
Notes
📝 Notes
- Use fresh sweet potatoes for best flavor
- Sprouts can be halved or quartered depending on size
- Swap olive oil with avocado oil for a neutral flavor
- Add smoked paprika or chili flakes for extra kick
- Cook on medium heat to avoid burning while keeping veggies tender
- Leftovers store well in an airtight container in the fridge for 3 days
- Reheat in a skillet for crispiness instead of microwave
- Top with a fried or poached egg for added protein