Home > Recipes > Breakfast > Vegetarian Sweet Potato Hash

Vegetarian Sweet Potato Hash

Name: Vegetarian Sweet Potato Hash
Prep time: 60

(4 votes, average: 5.00 out of 5)

60 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

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...

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

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

243 cals

Fat

11 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

30 g

Sugar

14 g

Fiber

6 g

Protein

8 g

Sodium

624 mg

Directions

Preheat oven to 400 degrees.
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. 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.
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.

Chef Tips

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!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.