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 and is 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.
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.
Heat a large ovenproof skillet over medium heat and add oil. Add onions and Brussels sprouts. Saute 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.
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.
Recipe by Alex De Los Reyes, Drexel Food Lab
This is a great way to use up leftover Thanksgiving vegetables for a Black Friday breakfast. Using them will make this easy recipe go even quicker — just jump to step 3!