Sheet Pan Sweet Potato and Brussels Sprouts Hash is salty, crispy, savory, and sweet. Topped with sliced green onions and goat cheese if you please, this delish one-pan breakfast dish is sure to delight.
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Treat yourself and your loved ones with a wholesome and hearty breakfast or brunch this fall. Caramelized sweet potatoes, crispy prosciutto, nutty-sweet roasted Brussels sprouts, and juicy apples; this sheet pan Brussels sprouts and sweet potato hash has it all.
Serve up this sheet pan hash recipe on crisp cool mornings though it also makes for a fantastic breakfast-for-dinner meal. Regardless of the occasion, this healthy and hearty recipe has won me over; get ready for it to win you over as well!
Why You'll Love Sweet Potato and Brussels Sprout Breakfast Hash
- Nutritious and Delicious: Sweet potato hash is abundant in vegetables, fruits, and lean protein while being seasoned with garlic, paprika, green onions, and more. It's as good for you as it is craveable and delish!
- Fresh: Featuring crunchy apples, verdant Brussels sprouts, and caramelized sweet potatoes, sweet potato egg hash features the best of fresh fall produce, though it can be made any time of year when Brussels sprouts are stocked at your local grocer.
- A Complete Breakfast: With roasted sweet potatoes for carbohydrates, prosciutto and eggs for lean protein, and olive oil for healthy fat, this sweet potato and Brussels sprouts hash has all of the ingredients for a well-balanced and satisfying breakfast or brunch!
- Simple Prep: No complicated techniques are needed here! If you can dice vegetables and preheat an oven, you too can make this sweet potato hash with eggs!
Ingredients
- Brussels Sprouts: The star of this Brussels sprouts breakfast show. Choose smaller, compact, and deep green Brussels for the freshest and sweetest flavor.
- Sweet Potatoes: Peeled and cubed.
- Prosciutto: Choose prosciutto that is cured with just salt for the most optimal flavor.
- Honey Crisp Apple: If you can't find honey crisp, fuji, Cripps, or granny smith apples are all fantastic alternatives.
- Red Onion: Roasts with the veggies to contribute caramelized and lightly peppery undertones to the dish.
- Baby Spinach: Or chopped full-leaf spinach.
- Large Eggs: Choose brown or free-range eggs for the best nutrition and taste.
- Olive Oil: Extra virgin olive oil adds the most depth of flavor but any type of olive oil will do.
- Spices: Garlic powder and paprika add savory, mellow, and smoky notes to the hash, being understated elements in this recipe.
How to Make Sheet Pan Sweet Potato Brussels Sprouts Hash
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 425F. Arrange the prosciutto onto a baking sheet in one layer. Bake for 8 minutes, then transfer to a paper towel-lined plate.
Step 2: Toss together the sweet potatoes, yellow onion, brussels sprouts, apples, and olive oil together in a mixing bowl. Season with garlic powder, paprika, salt, and pepper.
Step 3: Place on the sheet pan and bake for 20 minutes, or until the sweet potatoes are cooked through.
Step 4: Add the baby spinach to the pan and stir to combine.
Step 5: Create 6 wells on the sheet and crack 1 egg into each of them. Bake the hash for another 6-8 minutes.
Step 6: Remove sheet pan from oven top with crisp prosciutto. Sprinkle with salt, pepper, green onions, and goat cheese (if using). Serve immediately.
Recipe Pro-Tips
- Chop the Vegetables Uniformly. This will help them to roast up evenly and to caramelize nicely.
- Save on Clean Up. Toss the vegetables and apples with the olive oil and seasonings directly on the sheet pan before roasting to prevent creating a dirty mixing bowl!
- Use a Non-Stick Sheet Pan. The eggs get sticky as they bake. Keep them from adhering to the baking sheet by using a high-quality pan with a non-stick finish. If you do not have such a pan, brush each vegetable well with olive oil before cracking the eggs into them.
Recipe Variations
- Bacon: Though the roasted prosciutto adds the perfect savory crisp to the breakfast sweet potato hash, chopped thick-cut bacon can substitute for it. Increase the roasting time to 17-20 minutes, or until the bacon is cooked through and crisp.
- Sweet Potato Alternatives: Cubed golden potatoes, chunked butternut squash, and carrots all can step in for the sweet potatoes in the healthy breakfast hash.
- Switch Up the Green Veggies: Make this sheet pan hash your own! Baby kale can replace baby spinach and chopped green cabbage can step in for the Brussels sprouts. Just choose whichever veggies are the freshest for the most flavorful breakfast sweet potato hash!
Serving Suggestions
Serve Brussels hash hot out of the oven garnished with sliced green onions, crumbled goat cheese, and salt and pepper to pass. Spicier palates may enjoy this hash drizzled with sriracha or hot sauce, but the recipe certainly has plenty of savory, salty, and naturally sweet flavor on its own.
Though the Brussels sprouts and sweet potato hash proudly stands on its own as a complete meal, toast up slices of whole wheat or sourdough toast to sop up the egg yolks on extra-hungry mornings. Serve it with sliced fruit to round out the meal. Hot coffee, tea, and orange juice are fantastic beverage companions for sweet potato hash, too.
Dietary Adaptations
This Brussels sprouts hash recipe is naturally gluten-free and nut-free. To make it dairy-free, do not garnish it with goat cheese before serving. To make it vegan, simply omit the prosciutto from the recipe.
Storage Directions
- Refrigeration: Leftover sweet potato and egg hash keeps covered in an airtight container in the refrigerator for 3-4 days.
- Reheating: Warm up the hash on medium heat in the microwave or in a small baking dish in an oven preheated to 350 degrees Fahrenheit. For the best flavor, fry up a fresh egg to top the reheated hash.
Tools Needed to Make This Recipe
- Cutting Board
- Chef Knife
- Mixing Bowls
- Measuring Cups & Spoons
- Silicone Spatula
- Rimmed Baking Sheet
More Vegetable-Forward Recipes
- Grilled Watermelon Tomato Salad
- Avocado Gazpacho
- Caramelized Zucchini Pasta
- Cauliflower Bacon Salad
- Raw Carrot Salad
Thank you for making Brussels Sprout and Sweet Potato Hash! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe
Sheet Pan Sweet Potato Brussels Sprouts Hash
Ingredients
- 4 ounces prosciutto torn into pieces
- 2 small sweet potatoes peeled and chopped into ½-inch cubes
- 1 small red onion chopped
- ½ lb. brussels sprouts trimmed and halved
- 1 large honey crisp apple cored and chopped
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 8 oz baby spinach
- 6 large eggs
- salt and pepper
- Sliced green onions and goat cheese optional, to serve
Instructions
- Preheat the oven to 425F. Arrange the prosciutto onto a baking sheet in one layer. Bake for 8 minutes, then transfer to a paper towel-lined plate.
- Toss together the sweet potatoes, yellow onion, brussels sprouts, apples, and olive oil together in a mixing bowl. Season with garlic powder, paprika, salt, and pepper. Place on the sheet pan and bake for 20 minutes, or until the sweet potatoes are cooked through.
- Add the baby spinach to the pan and stir to combine. Create 6 wells on the sheet and crack 1 egg into each of them. Bake the hash for another 6-8 minutes.
- Remove sheet pan from oven top with crisp prosciutto. Sprinkle with salt, pepper, green onions, and goat cheese (if using). Serve immediately.
Notes
- Refrigeration: Leftover hash keeps covered in an airtight container in the refrigerator for 3-4 days.
- Reheating: Warm up the hash on medium heat in the microwave or in a small baking dish in an oven preheated to 350 degrees Fahrenheit. For the best flavor, fry up a fresh egg to top the reheated hash.
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