I was trying to figure out what I wanted to do with the brussels sprouts in my fridge when I came across a posting on How Sweet It Is for Brussels Sprouts Breakfast Hash. Perfect – breakfast for dinner, one of my favorites! Plus, it calls for a sweet potato, so it would also be the first use of my sweet potatoes.
I made a few adjustments to the recipe based on my ingredients, and it turned out great! Definitely a keeper!
Brussels Sprouts Breakfast Hash
(slightly adapted from How Sweet It Is (howsweeteats.com))
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1 Tbsp extra virgin olive oil
4 slices turkey or chicken bacon, chopped (I used Godsall’s Chicken Bacon and was very pleasantly surprised)
1/2 red onion, diced
1 sweet potato, peeled and cut into 1/2-inch cubes (from the garden)
2 garlic cloves, minced
1 pound brussels sprouts, stems removed and sliced (locally grown)
6 eggs (from Farmer Kim)
salt + pepper to taste
Heat olive oil in a large skillet over medium heat and add bacon. Cook until crispy, then remove with a slotted spoon and let drain on a paper towel.
Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds.
Add sliced brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so.
In the meantime, make some sunny-side-up eggs.
Stir the bacon into the hash.
Serve immediately, enjoy!!