This easy vegetarian sweet potato hash is a weekend winner! Thanks to the addition of Brussels sprouts and sweet apple, this delicious hash is loaded with cancer-fighting nutrients and is a healthy treat for the whole family. With eggs baked on top, and perhaps served with a side of grilled vegan breakfast sausage, it’s a wonderfully special way to start your day.
60 minute prep
- 1 large sweet potato, diced
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 cups chopped Brussels sprouts
- 2 apples, diced
- 1 rosemary sprig, leaves chopped
- 1 thyme sprig, leaves chopped
- 4 eggs
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Fill a large pot with water and place on high heat. Bring to a boil. Add sweet potatoes to boiling water and blanch for about 5 minutes, until tender. Drain and reserve.
- Heat a large ovenproof skillet over medium heat and add oil. Add onions and Brussels sprouts. Saute for about 8 minutes, stirring often, until caramelized. Add apples and cook for another 3 to 4 minutes. Add blanched sweet potatoes, rosemary and thyme. Stir and cook for 3 to 4 minutes until sweet potatoes are tender. Season with salt and pepper.
- Create 4 openings in sweet potato mix and crack an egg into each one. Season with salt and pepper. Place skillet in oven and cook for 7 to 9 minutes until eggs are cooked. Remove skillet from oven. Serve each portion with one egg and some veggies.
This is a great way to use up leftover Thanksgiving vegetables for a Black Friday breakfast. Using them will make this easy recipe go even quicker — just jump to step 3!
Nutrition Facts (per serving)
Calories: 243; Fat: 11g; Saturated Fat: 3g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 7g; Carbohydrates: 30g; Sugar: 14g; Fiber: 6g; Protein: 8g; Sodium: 624mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.