Sweet Potato & Brussels Sprout Hash

Breakfast, Brunch, Savory


A brunch recipe that can't be beat.


3 Tbsp. Riojana olive oil, divided

1 lb. local organic sweet potatoes, washed, peeled, and diced, about 4 C diced

½ lb. organic Brussel sprouts, washed and sliced in half

1 lb. Beeler’s breakfast sausage

1 small organic yellow onion, diced

1 organic red bell pepper, diced

3-4 cloves organic garlic, minced

4 Vital Farms large eggs

Salt and pepper to taste

Minced organic parsley, optional


Step 1

Preheat oven to 400.

Step 2

Toss sweet potatoes in 1 Tbsp. olive oil, season with salt and pepper. Place on a sheet pan and set aside.

Step 3

Toss Brussel sprouts in 1 Tbsp. olive oil, season with salt and pepper. Place on a separate sheet pan.

Step 4

Place both in the oven or 1 at a time. The sweet potatoes will need to cook for 20 minutes and the Brussel sprouts will need to 15 minutes. Remove and allow to cool.

Step 5

In an oven proof skillet, add your remaining 1 Tbsp. olive oil.

Step 6

Add your sausage and cook until cooked through. Season with salt and pepper.

Step 7

Once sausage is done, remove to a paper towel lined plate.

Step 8

Add in your onion and bell pepper. Cook for 4-5 minutes on medium. Add in your garlic and cook for another 30 seconds. Season with salt and pepper.

Step 9

Reduce heat in the oven to 350.
Add your sausage back in, stir to combine. Add in your sweet potatoes and Brussel sprouts. Carefully stir to combine.

Step 10

Make 4 wells in the skillet. Crack your eggs, 1 at a time, into a bowl, slide them into the wells, season with salt and pepper.

Step 11

Place back in the oven and cook for 15-20 minutes or until the eggs are cooked.

Step 12

Sprinkle with parsley if desired.