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Sweet Potato Brussels Sprout Hash

Hearty and healthy, this quick and easy one-pan sweet potato Brussels sprout hash with ham and eggs is a great way to start off your day. Naturally gluten-free.

Top down shot of finished hash.

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I’m all about breakfast hashes. They are so incredibly simple to throw together and also extremely versatile. While by definition a hash includes chopped and fried potatoes, meat, and onions, you can easily toss in additional ingredients.

Because you can incorporate just about anything, it’s a great way to use any veggies you have that are on the verge of going bad. Peppers, cabbage, corn, mushrooms, carrots; the possibilities are endless.

It’s also a great way to finish off leftover meats. In fact, this dish came to be as I was trying to come up with ways to use up leftover ham from Thanksgiving.

In combination with the ham, I opted for seasonal vegetables including sweet potatoes and Brussels sprouts. No, I’m not tired of them yet.

The slightly sweet caramelized vegetables with the salty ham result in a harmonious flavor profile that is made even better with the buttery egg yolks. Is there anything that is not better with the addition of yolky eggs?

I like to take it one step further by adding some fresh herbs and plenty of hot sauce. Although the contents of this hearty skillet breakfast are all you really need, a side of toast or a buttery biscuit pair well with it.

Speaking of biscuits, my jalapeno cheddar drop biscuits would be a great choice. They super easy to make, only take 17 minutes and are oh so delicious.

This hash is also incredibly easy to make and is cooked in just one pan!!! That means there is very little clean-up involved which is a win in my book.

Cast iron pan filled with sweet potato Brussels sprout hash with a spatula and a dish towel.

So what do you need to make this hash? ( + substitutions)

Top down shot of ingredients for hash (see recipe notes).
  • Olive oil
  • Ham: This recipe is a great way to use up leftover ham. It can be sliced or cubed.
  • Sweet potatoes: I typically peel them, but feel free to leave the peel intact if you prefer. If you don’t have any sweet potatoes or if you’re not a big fan of them, you could certainly use Russet potatoes instead.
  • Brussels sprouts: For this recipe smaller sized Brussels sprouts work best. After washing them you will need to trim off the stem and quarter them.
  • White onion: Red or even yellow would work as well.
  • Garlic powder
  • Salt
  • Paprika
  • Black pepper
  • Large eggs: You can leave out the eggs or serve them on the side if you wish. If you chose to do so, there is no need for baking the hash.
  • Optional toppings: Fresh herbs, sliced green onions, and hot sauce.

How do you make sweet potato Brussels sprouts hash? ( + tips)

Begin by preheating your oven to 375 degrees.

Then heat a large skillet (preferably cast-iron) over medium-high heat. Add one teaspoon of olive oil and once hot add the ham. Cook, stirring occasionally, for 4-5 minutes until browned, then remove from heat and set aside.

Close-up of cooked ham.

Next, add two tablespoons of olive oil to the skillet. Once hot add the sweet potatoes, Brussels sprouts, onion, garlic powder, paprika, salt, and black pepper. Cook for 15 minutes, stirring occasionally, then remove from heat and stir in the ham.

Side by side of has before and after addition of ham.

Create four divots in the hash and crack an egg into each one.

Top down shot of hash prior to baking.

Bake for approximately 10 minutes until the eggs are set but the yolks are still slightly runny. If you prefer your egg yolks to be set as well, leave it in the oven for a couple more minutes.

Add salt and pepper to taste and serve warm garnished with your choice of herbs, sliced green onions, and/or hot sauce.

How to store

Refrigerate in an airtight container for up to four days.

Pan full of sweet potato Brussels sprout hash.
Close up of sweet potato Brussels sprout hash.

More savory breakfast options:

  • Bacon, Egg, and Cheese Breakfast Sandwich w/ Lemon Dill Aioli: This bacon, egg, and cheese sandwich is fresh and hearty making it great for brunch, lunch, or even dinner. It’s loaded with crispy bacon, fried over-easy eggs, melted Havarti cheese, lettuce, tomato, and homemade lemon dill aioli.
  • Huevos Rancheros Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano, goat cheese, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
  • Breakfast BLT Cast-Iron Pizza: This breakfast BLT cast-iron pizza starts with a homemade dough sprinkled with everything bagel seasoning, is slathered in pesto, and topped with fresh mozzarella, tomatoes, bacon, eggs, and fresh greens.

If you make this sweet potato Brussels sprouts hash I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Top down shot of finished hash.

Sweet Potato Brussels Sprout Hash

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Hearty and healthy, this quick and easy one-pan sweet potato Brussels sprout hash with ham and eggs is a great way to start off your day. Naturally gluten-free.

Ingredients

  • 2 tablespoons olive oil + 1 teaspoon 
  •  1/2 pound cooked ham, cut into 1/2" pieces  
  • 2 small sweet potatoes or one large, peeled and cut into 1/2" cubes 
  • 1/2 pound Brussels sprouts, stems trimmed off and quartered
  • 1/2 medium white onion, chopped 
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 4 large eggs 
  • Optional toppings: Fresh herbs, green onions, hot sauce. 

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat a large skillet (preferably cast-iron) to medium-high heat. Coat in one teaspoon olive oil then cook the ham, stirring occasionally, for 4-5 minutes until browned. Remove from heat and set aside.
  3. Add the olive oil to the skillet and once hot, add the sweet potatoes, Brussels sprouts, onion, garlic powder, paprika, salt, and black pepper. Cook for 15 minutes, stirring occasionally, then remove from heat and stir in the ham.
  4. Create four divots in the hash and crack an egg into each one.
  5. Bake for approximately 10 minutes until the eggs are set but the yolks are still slightly runny. If you prefer the egg yolks to be set as well, bake an additional two minutes.
  6. Add salt and pepper to taste, top with fresh herbs if desired, and serve warm with hot sauce (optional).

Storage: Refrigerate in an airtight container for up to four days.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 842mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 15g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Marilyn A Hall

Wednesday 9th of December 2020

oh my gosh! this was so good -tomorrow I will use a thin slice of ham and fill it with this mixture. Eat it as a wrap with out the egg. Equally as good!

Jessica Halverstadt

Thursday 10th of December 2020

Great idea! Sounds delicious!

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