Description
A hearty skillet hash made with tender sweet potatoes, caramelized Brussels sprouts, and warm spices. This colorful vegetable dish is nutritious, customizable, and perfect for breakfast, brunch, or dinner.
Ingredients
- 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups Brussels sprouts, trimmed and cut in half
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 pound turkey sausage or chicken sausage, cooked and sliced (optional)
- 1 cup firm tofu cubes (optional)
- 2 to 4 eggs (optional)
- 2 tablespoons chopped fresh parsley or chives (optional)
- 1 avocado, sliced (optional)
- Hot sauce to taste (optional)
Instructions
- Peel and dice the sweet potato into small 1/2-inch cubes. Trim and halve the Brussels sprouts. Dice the onion and bell pepper.
- Heat a large skillet over medium heat and add the olive oil or avocado oil.
- Add the diced sweet potatoes and cook for 8 to 10 minutes, stirring occasionally, until they begin to soften and lightly brown.
- Add the Brussels sprouts, diced onion, and diced bell pepper to the skillet.
- Sprinkle in smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Stir well to coat the vegetables evenly.
- Continue cooking for 10 to 12 minutes, stirring occasionally and allowing the vegetables to sit briefly between stirring so they develop crisp edges.
- If using turkey sausage, chicken sausage, or tofu, stir it into the skillet during the last 5 minutes of cooking.
- If adding eggs, create small wells in the hash and crack the eggs into them. Cover the skillet and cook until the egg whites are set and yolks reach desired doneness.
- Remove from heat and top with chopped parsley or chives, sliced avocado, and hot sauce if desired. Serve warm.
Notes
- Cut sweet potatoes into small cubes so they cook evenly.
- A cast iron skillet helps create crisp caramelized edges.
- Avoid overcrowding the pan to prevent the vegetables from steaming.
- You can roast the vegetables instead at 425°F (220°C) for 20 to 25 minutes.
- This dish is excellent for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
