Sweet Potato & Brussels Hash

Sweet Potato & Brussels Hash - Put an egg on it! | foxeslovelemons.com

I feel like this blog is sort of becoming a somewhat vegetarian blog. I realize that I post a lot of vegetarian recipes, some in the name of tricking my husband (he’s still sort of angry, by the way), others because I don’t feel they require meat. Regardless, I also really enjoy a juicy burger or a perfectly cooked steak, so I’m going to get some meaty recipes on here for all of you carnivores soon. Rooaaaarrrrr….MEAT.

Sweet Potato & Brussels Hash - Put an egg on it! | foxeslovelemons.com

I never feel deprived by a vegetarian recipe when there is a poached or fried egg on top. This sweet potato and brussels hash came about because I bought a small bag of aleppo pepper at a spice shop, and then that bag stayed pinned to my kitchen bulletin board for six months, being ignored. I finally broke it out, and was so surprised by the flavor of the pepper. It’s not as spicy as red pepper flakes, but has a spicy-fruit quality. It’s bright and interesting, and perfect on top on an egg.

Sweet Potato & Brussels Hash - Put an egg on it! | foxeslovelemons.com

Sweet Potato & Brussels Hash


  • 2 tablespoons olive oil

  • 1 large sweet potato, peeled and cut into 1-1/2-inch cubes

  • 1 pound brussels sprouts, stems removed, halved

  • Nonstick cooking spray

  • 4 large eggs

  • Allepo pepper

  • Maldon sea salt


  1. Heat oil in large cast iron skillet over medium-high heat. Add sweet potato; cook undisturbed for 4 minutes.

  2. Stir sweet potato. Add brussels sprouts; cook 5 to 7 minutes or until vegetables are deeply browned, stirring every 2 minutes.

  3. Add 1 cup water; cook 6 to 8 minutes or until potatoes are tender. Add additional water in 1/4 cup increments, if necessary, until potatoes are tender.

  4. Meanwhile, heat griddle or large nonstick skillet over medium heat. Spray with nonstick cooking spray; crack eggs onto griddle. Cook 3 to 5 minutes or until whites are cooked through but yolks are still soft.

  5. Divide sweet potato mixture between 4 plates. Top each plate with an egg; sprinkle eggs with allepo pepper and sea salt.

This recipe originally appeared here on the Naturebox blog.

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