Brussels Sprout Sweet Potato Hash with Eggs Recipe
Brussels sprouts are a great source of dietary fiber, which can aid digestion and help regulate blood sugar levels, making them a good ally in the battle against type 2 diabetes. They are packed with vitamin C, which helps boost the immune system and they contain many of the B vitamins necessary for energy and metabolism.
Sweet potatoes are bursting with carotenoids, a type of antioxidant that prevents cells from being damaged. New research shows that carotenoids may also help ward off Alzheimer’s as well as reduce the risk of breast cancer.
Eggs are one of the lowest calorie, most inexpensive protein sources available. They raise good cholesterol levels, which reduces the risk of stroke, heart disease, and other illnesses.
Gluten Free Brussels Sprout Sweet Potato Hash with Eggs
- 2 tablespoons extra-virgin olive oil
- 1 large shallot thinly sliced
- 1 medium sweet potato about 8 ounces, peeled and shredded
- 8 ounces Brussels sprouts trimmed and shredded
- 4 large eggs
- Kosher or fine sea salt
- Freshly ground black pepper
- ¼ cup grated Parmesan cheese or dairy-free Parmesan cheese alternative
- Heat the oil in a large skillet, preferably cast iron, over medium-high heat. Add the shallot and cook for 1 minute. Add the sweet potato and cook, stirring occasionally, for 4 minutes. Add the Brussels sprouts and cook, stirring occasionally, for another 4-5 minutes, or until the vegetables are cooked through and browned.
- Using the back of a large spoon, create 4 indentations in the hash. Break the eggs into the indentations and cover the pan. Cook for another 2-3 minutes or until the whites of the eggs are cooked through but the yolks are still soft. Sprinkle with a little salt and pepper, add the cheese, and serve right from the skillet.
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