Sweet Potato Brussel Sprout Hash

Imagine a skillet sizzling with crispy-edged sweet potatoes, vibrant green brussel sprouts, and sweet caramelized red onions, all kissed by olive oil and spiced just right. The aroma alone will pull you in, but it’s the way everything comes together — crispy, tender, savory, and just a touch sweet — that will keep you coming back for more. This Sweet Potato Brussel Sprout Hash isn’t just another side dish. It’s comfort food with a fresh, colorful twist that fits right into any season.

Behind the Recipe

This dish was born on a quiet Sunday morning, the kind where brunch takes its sweet time. I had a few brussel sprouts left from dinner and a couple sweet potatoes that needed love. Tossed them together with some onion and garlic, let them get cozy in the skillet, and wow — magic. It’s one of those happy accidents that quickly became a weekly tradition in my kitchen.

Recipe Origin or Trivia

Brussel sprouts and sweet potatoes are both cool-season vegetables, often showing up together in fall and winter dishes. This combo has gained popularity thanks to the balance of flavors — sweet, earthy, and slightly bitter. While hashes have deep roots in European and American cuisine, originally made as a way to use leftovers, today’s versions have evolved into bright, veggie-packed dishes that feel both rustic and gourmet.

Why You’ll Love Sweet Potato Brussel Sprout Hash

Here’s why this dish is about to become a regular in your rotation:

Versatile: Serve it as a side, a main with a fried egg on top, or even tucked into a wrap.

Budget-Friendly: Just a few humble ingredients come together for big flavor.

Quick and Easy: It’s all done in one skillet, ready in under 30 minutes.

Customizable: Add chickpeas, switch up the seasoning, or top with cheese.

Crowd-Pleasing: The colors and textures are vibrant and inviting.

Make-Ahead Friendly: Prep the veggies ahead and cook when ready to serve.

Great for Leftovers: Reheat and it still keeps its charm the next day.

Chef’s Pro Tips for Perfect Results

To make sure your hash turns out crisp, golden, and packed with flavor, keep these in mind:

• Cut Evenly: Chop your sweet potatoes and brussel sprouts into uniform pieces for even cooking.
• Don’t Overcrowd: Give your veggies space in the skillet so they roast instead of steam.
• High Heat is Key: Medium-high heat helps get those crispy caramelized edges.
• Toss in Stages: Add garlic and onion later so they don’t burn.
• Finish with Freshness: A sprinkle of parsley or a squeeze of lemon brightens everything up.

Kitchen Tools You’ll Need

You don’t need much to make magic here, just a few trusty tools:

Large Skillet: Preferably cast iron for that unbeatable crisp and char.

Sharp Knife: To easily chop those hearty veggies.

Cutting Board: Give yourself plenty of space to prep.

Spatula: For stirring and flipping without breaking up the veggies.

Ingredients in Sweet Potato Brussel Sprout Hash

This recipe is all about simple ingredients working in harmony. Here’s what you’ll need:

1. Sweet Potatoes: 2 medium, peeled and diced — brings natural sweetness and a hearty base.
2. Brussel Sprouts: 1 pound, trimmed and halved — adds earthy flavor and a satisfying bite.
3. Red Onion: 1 large, thinly sliced — for that deep, sweet aroma and flavor.
4. Garlic: 3 cloves, minced — adds a savory punch.
5. Olive Oil: 2 tablespoons — helps everything crisp up beautifully.
6. Paprika: 1 teaspoon — for warm, smoky flavor.
7. Salt: 1 teaspoon — enhances all the natural flavors.
8. Black Pepper: ½ teaspoon — adds a little kick.
9. Fresh Parsley: For garnish — adds brightness and color at the end.

Ingredient Substitutions

No stress if you’re missing something — here are easy swaps:

Sweet Potatoes: Use regular potatoes or butternut squash.
Brussel Sprouts: Broccoli or green beans can work too.
Red Onion: Yellow or white onions will do the trick.
Olive Oil: Try avocado oil or melted butter.
Paprika: Smoked paprika or chili powder gives it a new twist.

Ingredient Spotlight

Sweet Potatoes: These vibrant orange beauties are loaded with fiber, vitamins, and just the right amount of sweetness to balance the dish.

Brussel Sprouts: When roasted, these little green gems transform into nutty, crispy bites that elevate the hash from good to amazing.

Instructions for Making Sweet Potato Brussel Sprout Hash

This dish is quick to whip up but tastes like it took all morning. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
Place your large skillet on medium-high heat and let it get nice and hot.

2. Combine Ingredients:
In a mixing bowl, toss diced sweet potatoes and halved brussel sprouts with olive oil, paprika, salt, and black pepper until evenly coated.

3. Prepare Your Cooking Vessel:
Add the seasoned veggies to the hot skillet in a single layer, cut side down for the sprouts if possible.

4. Assemble the Dish:
Let the veggies cook undisturbed for 6–8 minutes so they start to caramelize. Then stir occasionally until sweet potatoes are fork-tender and sprouts are crisped.

5. Cook to Perfection:
Add sliced red onion and minced garlic. Stir and cook for another 3–4 minutes until fragrant and everything is nicely browned.

6. Finishing Touches:
Turn off the heat and toss in fresh chopped parsley. Optional: squeeze a bit of lemon juice for brightness.

7. Serve and Enjoy:
Scoop it onto plates or straight from the skillet. Serve hot with eggs or a dollop of Greek yogurt.

Texture & Flavor Secrets

The magic here is all in the contrast — the crispy bits of brussel sprouts, the tender sweetness of the potatoes, and that light char that gives everything depth. Each bite delivers smoky, savory, and slightly sweet flavors all dancing together in harmony.

Cooking Tips & Tricks

A few little touches go a long way:

• Always use a hot pan to get that caramelized crust.
• Don’t skip the oil, it’s key for that golden finish.
• For extra crunch, roast the veggies in the oven instead of the stove.
• Add a fried or poached egg on top to turn it into a meal.

What to Avoid

Avoid these common mistakes so your hash turns out just right:

• Overcrowding the pan — leads to soggy veggies.
• Adding garlic too early — it burns quickly and turns bitter.
• Using uneven cuts — some pieces will overcook while others stay raw.

Nutrition Facts

Servings: 4
Calories per serving: 230

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

If you’re looking to get ahead, chop your veggies the night before and store them in the fridge. Leftovers can be kept in an airtight container for up to 4 days. Reheat in a skillet for best results, or pop them in the oven to crisp back up. This dish also freezes surprisingly well — just cool completely before sealing and freezing.

How to Serve Sweet Potato Brussel Sprout Hash

Serve it straight from the skillet for rustic charm or plate it with a poached egg on top. It pairs beautifully with avocado slices, a dollop of yogurt, or even tucked into a warm pita for a veggie wrap. Great as a side dish or the main star of your brunch table.

Creative Leftover Transformations

Don’t let leftovers sit idle. Try one of these ideas:

• Toss with quinoa and feta for a hearty salad.
• Mix into scrambled eggs or a breakfast burrito.
• Use as a filling for savory hand pies or empanadas.

Additional Tips

• A dash of balsamic vinegar can bring out the sweetness.
• Sprinkle with crushed red pepper if you like a little heat.
• Want it cheesier? Crumble goat cheese or feta over the top just before serving.

Make It a Showstopper

Presentation counts. Serve it in a sizzling cast iron skillet garnished with fresh parsley. Add a lemon wedge on the side and a swirl of yogurt or tahini sauce to bring color and texture contrast.

Variations to Try

• Spicy Kick: Add a chopped jalapeño or a pinch of cayenne.
• Autumn Style: Mix in diced apples or cranberries.
• Protein Boost: Stir in chickpeas or white beans.
• Cheesy Upgrade: Top with shredded cheddar or crumbled feta.
• Herb Explosion: Mix in thyme or rosemary for extra fragrance.

FAQ’s

Q1: Can I use frozen brussel sprouts?

Yes, but fresh will give you the best texture. If using frozen, thaw and dry them well before cooking.

Q2: Can I make this in the oven?

Absolutely. Roast the veggies at 425°F on a sheet pan for about 25 minutes, stirring halfway through.

Q3: Is this dish vegan?

Yes, it’s naturally vegan and gluten free.

Q4: Can I add eggs directly into the hash?

Definitely. Create small wells and crack eggs in, cover, and let them cook until set.

Q5: What’s the best oil to use?

Olive oil works beautifully, but avocado oil is great too.

Q6: Will this work without onions?

Yes, you can leave them out or replace them with shallots or leeks.

Q7: Can I prep everything ahead?

You sure can. Chop everything and store in containers until you’re ready to cook.

Q8: How do I reheat leftovers?

Reheat in a hot skillet to bring back the crispiness. Microwaving works, but it softens the texture.

Q9: What else can I serve it with?

Grilled meats, fried eggs, or a grain like couscous or farro pair wonderfully.

Q10: Can I double the recipe?

Yes, but cook in batches so the veggies stay crisp instead of steaming.

Conclusion

Sweet Potato Brussel Sprout Hash is more than just a quick meal — it’s comfort, color, and flavor packed into every forkful. Whether it’s brunch, dinner, or a simple weeknight side, this dish has a way of turning everyday ingredients into something special. Trust me, you’re going to love this.

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