Breakfast for Dinner – Brussels Sprout Hash

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

Ingredients:

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

Directions:

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.