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.
- 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.
Alex De Los Reyes, Drexel Food Lab
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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