Breakfast Hash with Brussels Sprouts and Sweet Potatoes

I used homemade apple butter andonly 1 apple
Used ruby carrots and their beautiful color made it a showstopper with field roast sausage brand

This turned out so yummy! I also added a few drops of maple syrup. The maple syrup made it a sweet and savory breakfast. It really help to enhance the sweet potatoes and apples. Perfect breakfast for a cold foggy morning.

I made this last week and can’t stop thinking about when to make it again. It was so good, esp. with the egg on top! I used a link of sausage, but I think next time I’ll leave it out; don’t skip the sage or the apple, they add something very good. I did leave out the currants.

It never says when to come by and the sweet potato and brussels sprouts with the other ingredients.

This is one of my favorite things for any meal! Left out the sage because I didn’t have it. I added red pepper flakes for spice, and cut chicken sausage links into tiny pieces because it wasn’t crumbling well. 10/10 recommend. Feel good meal that helps you get in lots of veggies. I will try what others noted about using other veggies as well.

My husband and I thoroughly enjoyed this for breakfast yesterday morning. It was delicious with chorizo sausage and I can only imagine how good it would be with currents or dried cranberries. Sadly I had neither in the pantry, but will definitely be making this again and be sure to have either of those on hand.

Made this last night and LOVED it. Simple ingredients and delicious results. I substituted kale for the spinach as that’s what I had in the fridge and it worked out nicely. Did not do any sausage but the flavor was complex enough without it. Will definitely be repeating this one!

This is SO GOOD. It’s the first time I’ve cooked with fresh sage and it smelled so fragrant and lovely. I omitted the sausage but kept everything else as directed. I like that I could use my dried currants, leftover from making scones. Sunday supper never tasted so fresh!

I made this last night. I substituted shredded kale for the spinach and 2/3 Gimme Lean (meatless) country sausage + 1/3 soy chorizo–the latter added a savory twang. The sage and eggs were from my own backyard. I also ate it for DINNER! I hope that by doing so I didn’t violate any fair use policy of the website.
Great stuff as always. I tell people I have never found anything on the website that was disappointing…except when I read that you are married.

I tried this recipe, leaving out the sweet potato and meat. It was still so delicious, I didn’t expect to like the apple in there but that added sweetness and crunch really added to the dish!
I even customized this yesterday, using brussel sprouts, carrots, roasted cauliflower, spinach, and onion. So many possible variations, thanks for this bit of breakfast inspo!

Excellent Autumn Flavors!! I used dried cranberries instead of the currants and omitted the sausage altogether. I had left over brussels sprouts and a baked sweet potato so heated them in the skillet with everything else. Still turned out great, though I probably should have added some more herbs to make up for not having that sausage flavor. Served some with eggs. Also had the hash over brown rice. Excellent both ways!

This was delicious. I used what I already had and it was bomb, so may I suggest brown lentils as a sub for vegan sausage and golden raisins in place of currants.

Holyyyyy smokes – this is possibly my favorite MB recipe to date. Definitely perfect for a breakfast-for-dinner situation. We didn’t have sausage on hand, so we used chicken breast and it was still amazing! This recipe is so easy to scale up or down depending on how many folks you need to feed. This will definitely become a fall season staple in our house.

This was even more tasty than I thought it would be, considering that it is mostly veggies. The apples and sage made it very flavorful. Instead of sausage I used a chopped up veggie burger that was just sitting in my freezer. Super good!

It looks very tasty, I love colorful food. I’ve tried it today. For me that would be to heavy for breakfast, but great for bruch or diner. Thanks!

This is one of our new fall favorites! I modified it slightly leaving the apple out and serving as a side and adding shiitake mushrooms. We especially loved the spice of a sausage and sweet of potato combination. We often eat breakfast for dinner and we found it a very satisfying meal not just for breakfast! I plan to make this again! Thanks so much!

Soooo delicious! Made it with veggie sausage. Added a little bit of maple syrup while the “sausage” was cooking to give it that maple flavor. Plus, I finally was able to fry an egg correctly! Thanks for another winner winner hash dinner :).

A fantastic Fall recipe – my family and I loved it! I added freshly ground fennel seeds and a touch of maple syrup to dress up the chicken sausage. I also served it with cornbread on the side. Thanks!

Extremely delicious and a nice mix-up for my normal pancake Saturday/tofu scramble Sunday weekend breakfasts. My daughter–who said “ew” when I told her it had apple and sausage in it–was a convert once she tasted it. Made exactly as written, using one Tofurky sausage (quartered then sliced) and topping with a simple tofu scramble. Will definitely make again – thank you!

This was sooo delicious, you had me at sweet potato and Brussels sprouts!!
Left out the sausage and carnivore hubby still loved it. The flavors are just awesome together! My new go to Sunday Brunch!

THIS WAS THE MOST AMAZING RECIPE I have made in a long time. I actually made this for dinner. This is my new favorite, my children loved it, my husband couldn’t get enough of it AND we even had the left overs for breakfast this morning. Dana another hit sister!! I can’t wait to make this again!!! Thank you for always bringing your A game to us!!!