Recipe for Sweet Potato Hash with Brussels Sprouts & Eggs
Craving a breakfast that’s savory and hits the spot? This sweet potato hash has been my go-to for years—and it’s flexible enough for anyone’s taste. Whether you meal prep ahead or toss it together on the fly, this hash delivers every time.
Save this recipe for sweet potato hash to make again (and again!)
How This Recipe for Sweet Potato Hash Became A Weekly Staple
What started as a one-time breakfast experiment from my meatless Monday dinner leftovers became a weekly staple. And by weekly, I mean this has been my breakfast of champions for years.
I’d been craving breakfast that did not pop from a toaster or get spooned from a bowl. Those leftovers, plus a side of eggs, were a whole new kind of breakfast magic. (I had never eaten that many vegetables before noon before!)
I’ve been making these sweet potatoes and Brussels sprouts since Evie was three and deep into her “second breakfast” era, meaning she ate mine after she had hers. She’s a teenager now, but I still crave this bowl—and sometimes she still wants what I’m having, too.
Try it and see how a plant-packed breakfast makes YOU feel. I love it and hope you do too.
P.S. Want to eat more home-cooked breakfast, lunch, and dinner? My Make It Homemade course teaches you the lifelong skills (like mastering eggs and making vegetables you’ll love!) It’s all about making cooking feel doable—and fun: six lessons, tons of tips, and a no-pressure way to learn.
Tools I Use for the Best Sweet Potato Hash
How I Prep Breakfast Hash Ahead for Faster Mornings
Tips
- Chop sweet potatoes and Brussels sprouts ahead of time and store them in mason jars or airtight containers.
- Kale is rinsed until clean, dried, and stored in large baggies or a Stasher with a paper towel to remove extra moisture.
- I like to have clarified butter ready to go—either by the stove for up to a week or stored in the fridge for longer. I love making and using clarified butter because of its buttery taste and higher smoking point for cooking.
Why I Always Have Sweet Potatoes & Brussels on Hand
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Recipe for Sweet Potato Hash
Ingredients
- 2 cups sweet potato or yam, peeled and medium-diced. This is about one large fist-sized potato.
- 1 cup Brussels sprouts, trimmed and halved, about one large handful. Keep those loose leaves, too!
- 1 cup kale, washed, de-stemmed, and sliced into thin ribbons
- 1 tablespoon raw pumpkin seeds
- 1 – 2 tablespoons olive oil, coconut oil, or clarified butter/ghee – recipe
- salt and pepper to taste
Instructions
- Heat a large stainless steel skillet for 1-2 minutes.
- Heat 1–2 tablespoons of oil or clarified butter over medium-high heat for about 1 minute. Have a lid nearby.
- Add the diced sweet potatoes and halved Brussels sprouts, placing the sprouts cut-side down if possible. Sprinkle with a pinch of salt.
- Lower the heat to medium or medium-low (as long as you still hear it cooking). Cover the pan and let it cook undisturbed for 4 minutes
- Remove the lid and stir with a sharp spatula. If any pieces are browning too fast, lower the heat or add a bit more oil.
- Add the kale and pumpkin seeds (if using), and stir everything to combine.
- Cover again and cook undisturbed for another 4–5 minutes.
- Uncover and test the sweet potatoes with a fork — they should be tender and lightly browned. Your kale should be wilted, not yet crispy.
- If your hash needs more time, cook it a minute or two longer.
- If you want a crispier hash, remove the lid and cook for a minute or two without stirring; you don't want it to mash.
- Serve breakfast hash with a side of over-easy eggs or scrambled!
Equipment
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Notes
Nutrition
FAQs About this Recipe for Sweet Potato Hash
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Last Updated on May 6, 2025 by Heather Bursch
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!!
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. 🙂