Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 1/7/19

Sweet Potato and Brussels Sprouts Hash
with fried eggs / garlic bread

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Sweet Potato and Brussels Sprouts Hash
This colorful weeknight hash with fried eggs comes together fast thanks to sweet potatoes roasted earlier in the week.
Dependency
Lentil and Roasted Sweet Potato Salad
Proteins
Eggs
Cuisines
American
Save recipe
152

Ingredients

Metric
Servings:
4
Garlic Bread:
  • Garlic - 2 cloves , chopped
  • Parsley - 1 Tbsp , chopped
  • Baguette or ciabatta - 8 oz
  • Butter - 3 Tbsp
  • Cheese, parmesan, plus extra for serving - 2 Tbsp , grated
Sweet Potato and Brussels Sprouts Hash:
  • Brussels sprouts - 1 lb , halved
  • Shallots - 2 cloves , diced
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Oil, cooking - 1 Tbsp
  • Water - 1 Tbsp
  • Roasted sweet potatoes (leftover from Monday) - ~3 cups
  • Vinegar, balsamic - 2 tsp
  • Eggs - 4
  • Hot sauce (opt) - for serving

Prep

  1. Brussels sprouts / Shallots / Garlic / Parsley - Prep as directed. Combine brussels sprouts and shallots in one container. Combine garlic and parsley in a second container. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms (if not already sliced). (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Turn on the oven’s broiler (use the low setting if available).
  2. Slice open baguette / ciabatta and place, cut-side up on a sheet pan.
  3. Heat a large skillet with oil over medium-high heat. Add brussels sprouts and shallots with a pinch of salt and saute until sprouts turn bright green.
  4. Add mushrooms and saute until mushrooms are tender, 3 to 4 minutes.
  5. Add in leftover sweet potatoes and vinegar with a pinch of salt and stir everything to combine.
  6. Crack eggs over hash and cover skillet with a lid. Reduce heat to low-medium. Cook hash, covered, until eggs are cooked to your liking, ~6 minutes for runny yolks and ~9 minutes for firm yolks.
  7. While eggs are cooking, melt butter in the microwave until soft. Stir in garlic and parsley. If using unsalted butter, add a pinch of salt.
  8. Spread butter evenly over the top of the bread. Grate cheese on top. Broil bread until golden brown on the top, ~3 minutes. Watch it closely to prevent burning.
  9. Serve hash and eggs with some hot sauce if you’d like. Enjoy garlic bread on the side.

Reviews

Ratings

0 reviews