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

Active: 45 min Total: 45 min
This colorful weeknight hash with fried eggs comes together fast thanks to sweet potatoes roasted earlier in the week.
Dependency

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

Nutrition Facts

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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)

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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.

Nutrition Facts

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Reviews

Ratings

Original (86)
Gluten-free (6)
Paleo (24)
Vegetarian (15)

72 reviews

I didn’t make the risotto, but the chicken was really delicious.

By: Alana
Posted: Apr 01, 2021
Diet: Original
0 Helpful

We love risotto, and I used a pre-marinated lemon pepper chicken so it was super easy to throw together. Kids loved it, too.

By: Elissa
Posted: May 23, 2020
Diet: Original
0 Helpful

My husbands favorite lemon chicken :)

By: Tanja
Posted: Jan 27, 2020
Diet: Original
0 Helpful

This looked like it was from a restaurant even though it was fairly simple to put together. Loved the crispy skin even though i tried not to eat too much of it. Risotto was great!

By: Sara
Posted: Dec 10, 2019
Diet: Original
0 Helpful

Definitely read through the recipe first because it’s a lot going on at the same time. Risotto turned out really well. The flavor of the chicken was great, I just don’t love bone-in chicken. Might try a different cut of chicken next time, but definitely will do again.

By: Christina
Posted: Apr 25, 2019
Diet: Original
0 Helpful

The lemon/brown sugar flavor of the chicken was a huge hit.

By: Jennifer
Posted: Mar 13, 2019
Diet: Gluten-free
0 Helpful