5 from 1 vote
Gluten Free Brussels Sprout Sweet Potato Hash with Eggs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This nutritious, hearty breakfast recipe includes fresh ingredients like Brussels sprouts, sweet potatoes and eggs.

Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 208 kcal
Author: Carol Kicinski
  • 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
  • ΒΌ cup grated Parmesan cheese or dairy-free Parmesan cheese alternative
  1. 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.
  2. 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.
Nutrition Facts
Gluten Free Brussels Sprout Sweet Potato Hash with Eggs
Amount Per Serving
Calories 208 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 169mg56%
Sodium 190mg8%
Potassium 411mg12%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 3g3%
Protein 10g20%
Vitamin A 5330IU107%
Vitamin C 49.5mg60%
Calcium 128mg13%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.