According to my Instagram I made this breakfast hash 8 weeks ago for the first of many times since.
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.
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.
This was Evie’s 2nd breakfast but I cannot not resist this face.
Sweet Potato Breakfast Hash
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)
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!)