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This is your weekend breakfast recipe, or it’s your brinner.
Breakfast + dinner = brinner!
It’s your easy 25 minute meal that is satisfying and healthy any time of day. It’s veggie and protein packed. It’s simple, yet bursting with flavor.
It’s roasted sweet potato hash with Brussels sprouts and a hint of smokiness from chili powder and smoked paprika – and a runny fried egg. Because roasted sweet potato hash is just meant for a rich, runny egg yolk for dipping.
How do you not want that for every meal of the day?!
Roasted Sweet Potato Hash with Brussels Sprout
TBH I am not one who loves breakfast for dinner, I know that breakfast foods for lunch or dinner are loved by many. French toast day at school was the day I always brought a packed lunch.
But this, this glorious roasted sweet potato hash…tender roasted veggies with spices and topped with a runny egg – yes, this will do just fine for dinner. In fact, that’s the only way we have eaten it so far. Testing a recipe or photographing a recipe for breakfast doesn’t really work out well. So, for this recipe we have enjoyed it for dinner every time I have made it.
Where brinner usually leaves me wishing I would have saved my meal for breakfast the next day this roasted sweet potato hash has been satisfying.And with all the times we’be made it for dinner I am still so excited to make this roasetd sweet potato hash for breakfast on a lazy Saturday morning.
Because just look at those beautiful sunny colors. Don’t you just wanna wake up to a breakfast like that?
The balance of sweetness from the sweet potato with the smokiness form the chili powder and crispy savoriness from the Brussels sprouts all dipped into that runny egg yolk is lazy weekend breakfast perfection as much as it is brinner perfection.
Okay, can I stop saying brinner now?! It’s kind of weird lol.
25 minutes, one sheet pan, and one frying pan later this vegetarian breakfast…or dinner…can be yours. I love a breakfast that fills me up with veggies first thing in the morning.
I mean why not start your day by nourishing your body with all the fiber, minerals, protein, and healthy fats a well balanced meal like this roasted sweet potato hash with Brussels sprouts can do?!
Simple, effective, and so perfect for mornings that still have a chill in the air. Hurry, make this roasted sweet potato hash before it’s so hot you won’t want to turn on your oven. Make it while you still need something warm and cozy in our belly.
Happy weekend breakfasts….or weeknight drinners here we come!!!
Roasted Sweet Potato Hash with Brussels Sprouts
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 to 3 1x
- Category: breakfast, entree, easy, 30 minutes, healthy
- Cuisine: vegetarian, dairy free, gluten free
Description
Roasted Sweet potato hash with Brussels sprouts and a fried egg is a healthy and satisfying weekend breakfast that also works great for dinner. Well balanced and nutrition packed this recipe will keep you full until the next meal.
Ingredients
- Sweet potato hash
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon salt
- 2 sweet potatoes, peeled and cubed in 1 inch pieces
- 1 pound Brussels sprouts. ends trimmed, and cut in half
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Eggs
- 1 tablespoon butter, olive oil, or avocado oil
- 2 to 4 eggs
- salt and pepper
- Optional: 1 green onion, chopped (for garnish)
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Chop the veggies as instructed above.
- Roast the veggies: Add the veggies to an extra large rimmed baking sheet. Add the oil and salt, toss until everything is well coated. Spread the veggies out in an even layer, making sure to place the Brussels sprouts cut side down. Roast for 20 minutes, or until the sweet potatoes and Brussels sprouts are almost fork tender.
- Add the spices: Once the veggies are almost done roasting add the chili powder and smoked paprika to the pan and toss the veggies until the spices are well coated. If everything seems dry add a little more oil. Roast for another 3 to 5 minutes, or until the spices become fragrant.
- Fry the eggs: 7 minutes before the veggies are done cooking heat a nonstick skillet over medium heat. Melt the butter or heat up the oil. Crack the eggs into the pan and fry for 4 to 5 minutes, or until the whites are set and the yolks are still slightly runny. OR cook a little longer for a less runny egg.
- Finish: transfer the roasted veggies to plates and top with 1 to 2 eggs. Sprinkle the eggs with salt and pepper and sprinkle the green onion on top for garnish. Enjoy immediately.
Notes
Leftovers: If you have any of the veggies leftover you can save them and reheat them and cook a fresh egg for another meal.
This hash sounds delicious! I love the look of those fried eggs on top 🙂
Thank you Sarah! 🙂