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!
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!
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!
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!
We hope you LOVE this hash! It’s:
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
- Easy Egg-Free Frittata
- Chipotle Tofu Chilaquiles
- Masala Spiced Tofu Scramble
- Easy Vegan French Toast
- 5-Ingredient Banana Egg Pancakes
- Banana Chocolate Chip Baked Oatmeal
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!
Breakfast Hash with Brussels Sprouts and Sweet Potatoes
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
- 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
- Fresh parsley
- Hot sauce (or sub store-bought)
- 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).
*Nutrition information is a rough estimate calculated with a medium sweet potato and without optional ingredients.
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