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my everyday breakfast: sweet potato hash

According to my Instagram I made this breakfast hash 8 weeks ago for the first of many times since.

heatherbursch | shemadeitshemight | sweet potato hash for breakfast

Staples in my kitchen now include sweet potatoes, eggs and brussels sprouts. While this sweet potato hash is great and on my list weekly, the gift in this recipe is the method I learned from making this pan roasted vegetable hash a few months ago.

heatherbursch | shemadeitshemight | morning chopping routine

If you are looking for a quick breakfast version (or lunch and dinner!) that doesn’t grow old and might just become a go-to for you, give it a try. And watch out, your housemates young and old, and quite possibly even your pets, will be begging you to share.

heatherbursch | shemadeitshemight | 3 year old eating breakfast hash

This was Evie’s 2nd breakfast but I cannot not resist this face.

Sweet Potato Breakfast Hash
Serves 1-2

2-3 tablespoons of fat (I like to use equal parts clarified butter and coconut oil)
1-2 sweet potatoes peeled and diced
6 large brussels sprouts, ends trimmed and sliced in half
salt and pepper
2 eggs cooked your way
hot sauce and fresh herbs (optional)

heatherbursch | shemadeitshemight | chopped sweet potatoes

Heat up your sauté pan empty, then melt your clarified butter with the coconut oil on medium high, toss in vegetables and make sure all the pieces are coated, sprinkle with salt and pepper. Flip brussels so they lay flat and all veggies are mostly in a single layer touching the bottom of the pan. Turn heat down to medium low and cover tightly. Let it cook undisturbed for 4-5 minutes. Lift the lid, give it a stir and throw in a thyme sprig or two if you have it. Recover and cook for 3-5 minutes as needed and to your liking. I like the potatoes fully cooked inside but crispy on the outside.

Notes on this recipe:
– Don’t be tempted to cut back on the amount of oil/fat that you use in this recipe until you have your method down. It is important so that the veggies don’t stick to your pan too much.
– This can be doubled but may need 2 pans to keep veggies in a single layer.

Once you’ve mastered your method you can experiment with all your favorite vegetable combinations (and then share them with me please!)

Enjoy!

~Heather

{ 2 comments… add one }

  • Jen Eck July 9, 2014, 7:10 am

    Well, that was delish!!

    Ok, so, do you ever have one of those food experiences where you partake of something and everything about it is perfect?! I mean, somehow, perfectly balanced. The color, the flavor, the aroma, the texture, how satisfying it is to your appetite…Yep, this is it! The flavors alone are amazing together with the richness of the sweet potato and the way the Brussels sprouts try to be their stereotypical strong personality but the clarified butter, coconut oil and salt take the edges off and turn those bad boys into something with a sweet side. Not to mention the thyme that speaks just loudly enough to be noticed and the pepper that lingers on your tongue long after the crowd has left the room. As if that wasn’t enough, along with it comes the emotional experience of feeling like I just gave myself space…space to prepare something and enjoy it…to slow down and take the time for something good…something that tastes amazing and something that I know is good for my body and I know it likes to be treated with that kind of care.

    So, round 1 of breakfast hash was A-MAZING!! I’m someone who jumps too quickly to modifying things and I promised myself I would make it just the way you described the first time…and I am so glad I did. And immediately, my mind blows past the boundaries of the original and already imagines the infinite combinations…I think first off, I’ll start with introducing shallot into it. Then I’m hoping to try fennel, carrot and parsnip…I don’t even know what parsnips taste like, it just seems it would balance out the sweetness of the carrot/fennel. Then I’m thinking a kind of Mire Poix experience with Brussels sprouts again. I might just have it for breakfast, lunch and dinner one day, just to get well acquainted!!

    Thanks for sharing Heather!!

    • heather bursch July 10, 2014, 6:12 am

      This is too awesome. 🙂 It’s so good and simple, is it not? Funny thing is, I threw shallots in mine yesterday and the brussels I used were shredded for salad prep, it was kind of a Mire Poix experience and very delicious. I love your comment and all that you notice. I’m so glad you tried it and I KNOW you’ll experiment and tell me about it. So keep me posted, you. 🙂

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