Sweet Potato Breakfast Hash

sweet potato breakfast hash
  • Author: Pam
  • Yield: 4 Servings 1x


  • 1 lb Brussels sprouts, halved
  • 2 sweet potatoes, cut into 1” squares
  • 1 red onion, cut into 1” wedges
  • 2 cloves garlic, smashed
  • 3 Tbsp canola oil
  • 1/4 tsp kosher salt
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp freshly ground black pepper
  • 12 Tbsp olive oil
  • 3 cloves minced garlic
  • Salt and pepper
  • 4 eggs
  • Optional: diced roma tomatoes, crumbled goat cheese, chopped parsley and/or basil, crumbled center-cut bacon


  1. Preheat oven to 425F. Line baking sheet with parchment paper.
  2. Place chopped Brussels sprouts, sweet potatoes, onion, and garlic in a large mixing bowl. Drizzle the oil, salt, and peppers around the edge of the bowl, and toss to fully coat the vegetables.
  3. Spread vegetables into a single layer onto the prepared baking sheet. Roast vegetables in the oven until Brussels sprouts are crisp, and the sweet potato is tender, about 20-25 minutes.
  4. Heat a large nonstick pan over medium-high heat.
  5. Add 1-2 tablespoons of olive oil and turn up to high heat. Add the sweet potatoes, brussels sprouts, onion, garlic, and salt and pepper. Let cook, stirring occasionally for about 4 minutes. (You may need to add a little water if the vegetables start to stick)
  6. Make 4 “wells” with the back of a large spoon and crack the eggs into the hash. Cover and cook eggs until they reach desired doneness.
  7. Take off the stove and sprinkle with optional ingredients.
  8. Enjoy!