Description
A delicious and nutritious breakfast recipe featuring sweet potatoes and brussel sprouts.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 pound brussel sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 eggs (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the diced sweet potatoes and halved brussel sprouts.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Toss to coat.
- Spread the mixture on a baking sheet in a single layer.
- Bake for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
- If using eggs, cook them to your liking while the hash is baking.
- Serve the hash warm, topped with eggs if desired.
Notes
- Feel free to add other vegetables like bell peppers or onions for extra flavor.
- This dish can be made ahead of time and reheated for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Sweet Potato Brussel Sprout Hash