Breakfast Hash with Brussels Sprouts and Sweet Potatoes

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Platter of our Sweet Potato Hash made with Brussels sprouts and sausage

As the temperatures cool down and fall sets in, cozy weekend brunch sounds all the more romantic.

There’s something magical about scuttling to the kitchen in PJs, making a cup of coffee or tea, and leisurely making breakfast for the ones you love (even if that’s just y-o-u).

This little hash has all of our favorite things: crispy Brussels sprouts, tender roasted sweet potatoes, garlic, onion, sage, runny eggs, and currants for a little sweetness. Plus, it only requires 10 ingredients to make!

Let’s do this!

Onion, apple, brussels sprouts, eggs, and other ingredients for making our Fall Breakfast Hash recipe

What is a Hash?

A hash seems like it shouldn’t be delicious, but it is.

It’s essentially a mish-mash of (usually breakfast) foods, typically including potatoes, meat of some kind, and eggs.

The beautiful thing about this hash is it’s totally customizable (and relatively veggie-heavy). We include options for vegans, vegetarians, and meat eaters alike!

Parchment-lined baking sheet of roasted sweet potatoes and Brussels sprouts for our Fall Breakfast Hash recipe

It all starts with sweet potatoes and Brussels sprouts, roasted until crispy and golden brown.

Meanwhile, sauté some sausage (or veggie sausage!), with onion, garlic, apples, and greens. Swoon!

Sautéing spinach and sausage in a large skillet for our Fall Sweet Potato Breakfast Hash recipe

All that’s left to do is mix it all up, fry up some eggs, and serve!

If vegan, you can omit the eggs or substitute with our Easy Vegan Scrambled Egg or a Tofu Scramble!

Platter and plate of Fall Hash made with Brussels Sprouts, Sausage, and Egg

We hope you LOVE this hash! It’s:

Comforting
Customizable
Flavorful
Quick & easy to make
& seriously delicious

This would make the perfect cozy weekend breakfast or brunch. Or, meal prep it on the weekend and enjoy throughout the week! Simply reheat desired amount on the stovetop in a skillet. If serving with eggs, always cook fresh.

More Cozy Brunch Ideas

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Sunny side up egg atop our Sweet Potato Breakfast Hash perfect for fall

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

Cozy breakfast hash made with just 10 simple ingredients. Crispy Brussels Sprouts, sweet potatoes, onions, and garlic marry perfectly with a runny egg. Options for vegans and vegetarians included!
Author Minimalist Baker
Print
Plate of our Fall Breakfast Hash made with Brussels Sprouts and Sweet Potato
4.87 from 15 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (Servings)
Course Breakfast
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SWEET POTATO & BRUSSELS

  • 1 medium-large sweet potato, chopped into bite-size pieces (skin on)
  • 3 cups Brussels sprouts (quartered if large, halved if small)
  • 1 Tbsp avocado oil (or other neutral oil // or sub water if avoiding oil)
  • 1 healthy pinch each sea salt and black pepper

THE REST

  • 2 tsp avocado oil (or other neutral oil // or sub water if avoiding oil)
  • 1/2 medium yellow, white, or red onion, finely chopped
  • 3 cloves garlic, minced
  • 3/4 cup finely diced Fuji or Jonagold apple (peeling optional // seeds + stem removed)
  • 1 Tbsp fresh minced sage (or sub dried)
  • 2 Tbsp dried currants (optional)
  • 1 cup spicy chicken or pork sausage (optional // buy local and organic meat whenever possible // or sub Vegan Sausage)
  • 2 heaping cups fresh spinach
  • 4 large eggs (farm fresh or organic, free range / pasture raised whenever possible // see notes for vegan options*)

FOR SERVING optional

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  • Add sweet potato and Brussels sprouts to the baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Bake for 22-28 minutes or until tender and golden brown. Toss at the halfway point to ensure even cooking.
  • In the meantime, heat a large skillet over medium heat. Once hot, add oil and onion. Sauté for 1 minute, then add garlic, apple, sage, and currants (optional). Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally.
  • Add sausage or veggie sausage of choice (optional) and sauté until golden brown and cooked through — about 5-8 minutes. Stir frequently and use a spoon to break the sausage into small, bite-size pieces.
  • Once sausage is cooked, add spinach, cover, and cook for a few minutes until wilted. Stir in roasted Brussels sprouts and sweet potato. Turn off heat and set aside until serving.
  • In the meantime, heat a separate skillet over medium heat. Once hot, add a little oil (only if needed) and desired number of eggs. We recommend one per person (see notes for vegan options).
  • To cook egg: Crack egg in pan, cook for 3 minutes uncovered, then cover with a lid in the last 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness.
  • Enjoy hash as is, or garnish with fresh herbs and hot sauce (optional). Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order).

Video

Notes

*If vegan, use vegan sausage and sub a Vegan Scrambled Egg, Tofu Scramble, or Chickpea Scramble for the eggs. Or omit egg entirely.
*Nutrition information is a rough estimate calculated with a medium sweet potato and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 206 Carbohydrates: 19.3 g Protein: 9.7 g Fat: 11 g Saturated Fat: 2.2 g Polyunsaturated Fat: 1.92 g Monounsaturated Fat: 6.03 g Trans Fat: 0 g Cholesterol: 185 mg Sodium: 136 mg Potassium: 591 mg Fiber: 4.8 g Sugar: 6.4 g Vitamin A: 6850 IU Vitamin C: 89.1 mg Calcium: 90 mg Iron: 2.3 mg

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  1. Nicole Foote says

    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.

  2. Kate says

    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.

  3. Katie says

    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!

  4. Cristina says

    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!

  5. Curtis says

    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.

  6. stavroula says

    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!

  7. dewluca says

    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!

  8. Bianca says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Bianca! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Halle says

    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.

  10. Kylene Sutton says

    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!

  11. Wer ruft an says

    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!

  12. Lora Foreman Krall says

    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!

  13. Alyssa says

    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 :).

  14. Denise says

    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!

  15. Tate says

    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!

  16. Karen says

    I appreciate the notes on how to make this recipe vegan, but am super bummed to see the use of animals in your recipes now :(

  17. Rhonda says

    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!

  18. Sourdough says

    Interested in a vegetarian version, but no vegan sausage (trying to reduce soy intake). How would I get a similar texture with vegetables or nuts or something? Maybe shredding mushrooms?

    • Sourdough says

      Also, cooking eggs is very hard. Would like to see an instructional video on the variety of ways you can cook, and how to make it well. Particularly poached… I’ve seen some videos of people placing the eggs in plastic and dunking them in hot water. This is a big no for me for health reasons (plastic leashes into the water and eggs). Would love to see your take on it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! We actually suggest using our vegan sausage recipe (linked above) which is both soy- and gluten-free.

      • Sourdough says

        Thanks Dana!

        Excited to try the link you posted to vegan sausages, but it is a bit involved considering all the other cooking I’ll be doing for this recipe. Any suggestions on a quicker substitute?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Right. You could always try store-bought sausage OR just sub crumbled tofu if you can tolerate soy.

  19. Meghan says

    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!!!

  20. Cheryl Busuttil says

    I know, I know… you say “after you’ve made it” so I didn’t rate it, but I must say this looks absolutely delicious!!! Not only will I be making this soon but also sharing this with friends. Some are vegan and some, like me, just eating more plants and less meat. Okay, I’ll post an update and rate it after I make it but I’m pretty sure it will be a 5 star. Excellent recipe post.

  21. Nicole earl says

    Wow! This looks fantastic! I’m so pleased that your repertoire has expanded to include ethically source animal proteins as well as vegan. Thank you so much for your wonderful blog?❤️