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+ servings
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sweet potato breakfast hash
Course Breakfast
Servings 4 Servings
Cuisine American
Diet Gluten Free, Vegetarian

Ingredients
  

  • 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
  • 1-2 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

Instructions
 

  • Preheat oven to 425F. Line baking sheet with parchment paper.
  • 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.
  • 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.
  • Heat a large nonstick pan over medium-high heat.
  • 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)
  • 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.
  • Take off the stove and sprinkle with optional ingredients.
  • Enjoy!
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