Sweet Potato Hash with Shaved Brussels Sprouts
A breakfast hash made with diced sweet potatoes, shaved brussels sprouts, and a fried egg.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/3 sweet potato, peeled and cut into small cubes
- 1 tbsp olive oil
- 1/2 cup Brussels sprouts, rinsed and dried
- 1 egg
- pinch of salt and pepper
Instructions
- 1
To a medium skillet, add the olive oil and warm over medium-high heat. Once the pan is hot, add the cubed sweet potato. Turn down the heat to medium and let the sweet potatoes cook for a few minutes.
- 2
Meanwhile, cut each Brussels sprout in half, vertically, then place the flat sides down on your cutting board. Cut each half into thin shavings. Toss the Brussels sprouts shavings into the pan with the potatoes and sauté for a minute. Add a small pinch of salt and pepper to the sprouts and potatoes.
- 3
Push the sprouts and potatoes to one side of the pan, then crack open your egg into the empty side of the pan. Allow the egg to cook for about 40 to 60 seconds, until the egg is set throughout, but the yolk has a slight wobble. Add a small pinch of salt and pepper to the egg.
- 4
Scoop the sprouts and potatoes onto your plate, then use a sharp-edged spatula to carefully transfer your fried egg onto the top. Optional: garnish with more olive oil or parmesan shavings.