This Sweet Potato Hash with Brussel Sprouts and Goat Cheese is such a wonderful medley of flavors for a savory vegetarian breakfast. The addition of toasted walnuts gives this dish a surprising crunchy texture that makes this hash anything but ordinary. The brussel sprouts are a welcome variation from the typical breakfast veggies. Oh…did I mention the goat cheese? I can’t put enough of it on my food!
I actually, am not a huge fan of hash browns…too greasy with a complete lack of nutritional value. You really just gain so many more health benefits by switching out the tired white potato for the healthier sweet potato. Get out of here white taters! I also love their natural sweetness. Oh yes…there is no running from my sweet-tooth! It will come knocking if not appeased in some way.
Growing up, the only exposure I had to hash was the canned variety with questionable ground meats and cm. wide potato chunks. I am not even sure if the potatoes were real or cardboard and who knows what kind of meat was ground in! Folks, this is why I started doing the cooking in my house by junior high! Pure survival mode kicked in…that or eat weird canned meats. This is probably why I no longer eat beef or pork.
I purchased this cast-iron skillet several months ago thinking it would be so great to cook with. Oh boy…I obviously am not used to having to use two hands to pick up the skillet while burning them off! Why don’t they at least put some heat resistant handles on these things! Who has time to massage their pots with oil immediately after washing? I am usually doing good to get the dishes cleaned at all…LOL! I think they should be named Diva Skillets!
If you are in the mood for sweet potatoes for dinner, you should definitely check out my Salted Caramel Sweet Potato Casserole. A total yum double header with these sweet taters!
- 2 Sweet Potatoes
- 1 Red Onion; peeled and cut into large wedges
- 10 Brussel Sprouts
- ¼ C. Walnuts; roughly chopped
- 3 Eggs
- ¼ C. Goat Cheese
- 3 Cloves of Garlic; minced
- 1 Tbsp. Lemon juice
- ½ Tsp. Thyme; dried
- 4 Tsp. Olive Oil
- Salt and Pepper
- Fill a medium sized pot with water and heat on high.
- Peel Sweet Potatoes and cut into medium sized cubes.
- Boil sweet potatoes for 5-7 minutes until tender, but slightly firm.
- Drain and set aside when done.
- Add 2 Tsp. of Olive Oil to a large non-stick skillet on medium/high heat.
- Add walnuts and stir until lightly browned for around 2 minutes.
- Remove nuts, place in a bowl and wipe out the skillet.
- Peel the leaves off the brussel sprouts and discard the cores.
- Add 2 Tsp. of Olive Oil to the same skillet and heat to medium/high.
- Add the garlic and saute for 1 minute.
- Add the brussel sprouts and lemon juice; saute for an additional 2 minutes.
- Add the onion wedges, sweet potatoes, Thyme, salt and pepper to taste.
- Saute for an additional 3 minutes until the onion has softened and potatoes are lightly browned.
- Make room for the eggs by making 3 holes in the hash that are large enough for the eggs to fry on.
- Add the eggs into the holes and cover for around 1 minute until the tops of the eggs are no longer runny.
- Remove from heat and top with toasted walnuts and chunks of goat cheese.