Vegetarian Sweet Potato Hash
Vegetarian Sweet Potato Hash
Servings: 4
Prep time: 60

This easy vegetarian sweet potato hash is a weekend winner! Thanks to the addition of brussels sprouts and sweet apple, this delicious hash is loaded with cancer-fighting nutrients as well as being a healthy treat for the whole family. With eggs baked on top, and perhaps served with a side of grilled vegan breakfast sausage, it’s a wonderfully special way to start your day.


  1. Preheat oven to 400 degrees.
  2. Fill a large pot with water and place on high heat. Bring to a boil.  Add sweet potatoes to boiling water and blanch for about 5 minutes, until tender. Drain and reserve.
  3. Heat a large ovenproof skillet over medium heat and add oil. Add onions and Brussels sprouts. Sauté for about 8 minutes, stirring often, until caramelized. Add apples and cook for another 3 to 4 minutes. Add blanched sweet potatoes, rosemary and thyme. Stir and cook for 3 to 4 minutes until sweet potatoes are tender. Season with salt and pepper.
  4. Create 4 openings in sweet potato mix and crack an egg into each one. Season with salt and pepper. Place skillet in oven and cook for 7 to 9 minutes until eggs are cooked. Remove skillet from oven. Serve each portion with one egg and some veggies.


  • 1 large sweet potato, diced
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 cups chopped Brussels sprouts
  • 2 apples, diced
  • 1 rosemary sprig, leaves chopped
  • 1 thyme sprig, leaves chopped
  • 4 eggs
  • salt and pepper to taste

Nutritional Information


243 cals


11 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


30 g


14 g


6 g


8 g


624 mg

*per serving

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Ann's Tips and Tricks

This is a great way to use up leftover Thanksgiving vegetables for a yummy Black Friday breakfast. They’ll make this easy recipe go even quicker, just jump to step 3!




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