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
Ingredients
  • 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
Instructions
  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*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 169mg 56%
Sodium 190mg 8%
Potassium 411mg 12%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 3g
Protein 10g 20%
Vitamin A 106.6%
Vitamin C 60%
Calcium 12.8%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.