Brussels Sprout Sweet Potato Hash is very healthy and packed with protein and spicy flavor. Seasonal veggies combine with herbs, baked eggs, and a tangy dressing for an incredible bite. Enjoy this recipe for breakfast or a hearty dinner.
Easy Brussels Sprout Sweet Potato Hash Recipe
I like variety when it comes to breakfast and healthy brunch ideas. While I love oatmeal and smoothies, I sometimes want to spice it up with something more adventurous. Enter in sweet potato hash. Well… Brussels sprout sweet potato hash, to be exact.
Don’t let the addition of brussels sprouts scare you off if you’re not a huge fan. There is SO much flavor between the turkey, spices, veggies, and dressing that it all melds together into one dynamic bite.
One of the keys to healthy eating is having recipes that are easy, delicious, and simple to put together. This hash is a one-pot wonder and gives you an outstanding balance of fresh veggies and lean protein. It’s also Paleo-friendly and gluten-free.
What You’ll Need
This sweet potato hash is a great way to add seasonal veggies into your day either as a healthy breakfast or dinner. Scroll down to the recipe card for the amounts of each ingredient.
For the Hash
- Ground Turkey – I used 1 pound of lean ground turkey for the hash. Feel free to sub in ground bison if you’d prefer.
- Extra Virgin Olive Oil
- Brussels Sprouts
- Sweet Potato – Peel and cube a single sweet potato
- Roasted Red Peppers
- Herbs – We’ll use dried Italian seasoning and red pepper flakes.
For the Dressing
- Lemon Juice – Opt for fresh squeezed if you can.
- Olive Oil
- Cilantro – If you don’t like cilantro, feel free to substitute fresh parsley instead
- Salt & Pepper
- Siracha – Get ready for a kick!
For the Toppings (optional)
- Eggs – Adding eggs to this hash makes it a complete high-protein dish. Plus, the runny egg yolks adds great flavor and sauciness.
- Salt & Pepper
How to Make Brussels Sprout Sweet Potato Hash
Ready in less than 30 minutes, this sweet potato hash with eggs is one of my favorite healthy breakfast recipes. It’s so good, that you can even turn breakfast into dinner! High in protein, low in fat, and full of flavor. Here’s how to make it.
- Make the Dressing. Add all of the dressing ingredients into a bowl and whisk to combine until its completely emulsified. Set aside.
- Brown the Meat. In a large cast iron or oven-ready skillet, add a generous tablespoon of extra virgin olive oil. Once the oil is heated, add the ground turkey and season it with salt, pepper, Italian seasoning, and red pepper flakes. Saute it over medium heat, until cooked through and browned. This should take about 3-5 minutes.
- Dress the Turkey. Spoon the cooked turkey into a bowl and mix about half of the dressing into it.
- Saute Onion and Garlic. Add chopped onion and garlic to the pan you just took the turkey from and cook it for 2-3 minutes or until soft.
- Add Remaining Veggies. Add the brussels sprouts, sweet potato, red pepper, and water to the pan. Stir, add water, and cover with a tight-fitting lid. Cook for about 8 minutes, stirring occasionally, or until the sweet potatoes are tender and can be pierced with a fork.
- Add the Turkey. Add the turkey back into the pan with the cooked veggies along with the remaining dressing. Stir to combine and you’re ready to serve.
If Adding Eggs
- Prepare the Oven. Preheat the oven to 400°.
- Bake the Eggs. After topping the hash with the remaining dressing, add 3-4 eggs to the top. Season eggs with a sprinkle of salt and pepper. Place the oven-ready pan on the top rack of the oven. Cook for 8-10 minutes or until the eggs are set and cooked.
- Make it Vegetarian. If you want to make this dish vegetarian, you can take out the ground turkey or sub it with a plant-based protein crumble. To make it vegan, avoid adding eggs.
- Change up the Protein. If you’re not a fan of turkey, ground bison or ground chicken would also be really good here. If you want to use chicken, look for dark meat for max flavor.
- Add Some Toppings. I think sliced avocado would be amazing on this. It will add a nice texture as well as healthy fat!
How to Store and Reheat
You can easily halve this recipe if you don’t want to deal with leftovers. But I like them! I always make enough to have a nice lunch the next day. I reheated the sweet potato hash in the oven (I think the microwave makes things a little mushy) and put an over-easy egg on top. It was really delicious!
Leftovers will store in the fridge for 3-4 days. Always cook your eggs fresh.
Other Healthy Breakfast Recipes
Brussels Sprout Sweet Potato Hash
- 1 Cast Iron Skillet
- Juice from 1/2 of lemon
- 5 tablespoons of sriracha sauce
- 1/4 cup of olive oil
- 2 tablespoon cilantro chopped
- Pinch of kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon of extra virgin olive oil
- 1 pound of lean ground turkey
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried Italian Herb Mix
- 1 generous pound of Brussels Sprouts trimmed and sliced thinly
- 1 large sweet potato cubed
- 1 sweet yellow onion diced (a generous cup)
- 1 large garlic clove minced (about 1 tablespoon)
- 1 cup of Roasted Red Pepper in olive oil drained and chopped
- 1/3 cup water
- 3-4 Eggs as topping
- Salt & Pepper
- Add dressing ingredients to a bowl and whisk to combine. Set Aside.
- In a large cast iron or oven ready skillet add a generous tablespoon of extra virgin olive oil. Once oil is heated add the ground turkey and cook over medium heat, until cooked through. About 3-5 minutes
- Add Italian Herb Mix and red pepper flakes and toss together to combine.
- Remove turkey to a bowl. Add ½ of the dressing mix to the turkey and stir to blend. Set aside.
- Add onion and garlic to the pan and cook 2-3 minutes stirring.
- Add Brussels Sprouts, Sweet Potato, Red Pepper and water to the pan.
- Stir to mix all ingredients together evenly. Add water and cover with a lid. Cook for about 8 minutes, stirring occasionaly, or until sweet potatoes can easily be pierced with a fork.
- Add turkey back to vegetables and top with remaining dressing. Stir to combine and serve.
- Top with additional chopped Cilantro if desired.
If adding eggs:
- Preheat the oven to 400°.
- After topping with remaining dressing, add 3-4 eggs to the top of the hash. Season eggs with a sprinkle of salt and pepper. Place the oven ready pan on the top rack of the oven. Cook for 8-10 minutes or until eggs are set and cooked.