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Brussels sprout sweet potato hash topped with baked eggs
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Brussels Sprout Sweet Potato Hash

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. 
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: American
Keyword: brussels sprout sweet potato hash, healthy breakfast recipes, healthy brunch ideas, sweet potato hash, sweet potato hash with eggs
Servings: 4 people

Equipment

  • 1 Cast Iron Skillet

Ingredients

Dressing:

  • 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

Hash

  • 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

Optional Topping:

  • 3-4 Eggs as topping
  • Salt & Pepper

Instructions

Dressing:

  • Add dressing ingredients to a bowl and whisk to combine. Set Aside.

Hash:

  • 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.
  • Serve.

Notes

Note: You could substitute Bison/Buffalo in place of the turkey to keep this dish lean.