It is essential that fall weekend brunches are warm and hearty, to help you power through the hours of chopping wood to build your winter stockpile. Or in my case, so you can throw on your cat-eyed sunglasses and take a morning stroll along the beach. Despite my beach bum status, you’d be surprised how many Paul Bunyan inspired shirts I have from my years living in Minnesota. Luckily for all those reading, this breakfast is perfect wherever you live and whatever you do on the weekends.
Call me crazy, but I love brussels sprouts. If you don’t, I might convert you with this recipe. Caramelized brussels sprouts with cinnamonie (yes cinnamonie is a word) sweet potatoes and juicy apple chunks will leave your belly totally satisfied and taste buds saying thank you. PS I hate the word chunks. Let me rephrase, juicy diced apples. Much better.
I like making this hash in my cast iron skillet. Cooking with this baby makes me feel old-school, but in a really cool, ‘channeling my great-grandmother’ kind of way. And when you combine the decadent scent of apples and sweet potatoes, your whole house will smell like something grandma would whip up. If some of your brussels buddies get a little charred, don’t panic. I’ll share a little secret – those are the BEST ones, so save them for yourself and act like you are doing everyone a favor 😉
Want to take this breakfast up a notch? Introducing the star of the show. Shield your eyes if naked yolks make you uncomfortable.
Wait for it…
WAIT FOR IT…
HUBBA HUBBA! Egg porn at its finest.
This apple, sweet potato, brussels breakfast hash is packed with vitamins A, C, K, and fiber. Basically, what I am saying is that it’s a delicious combo of superfoods that will fuel your body and take you to your happy place. Go ahead, try it. Here, I’ll get a bite ready juuuuuuust for you….
It’s the perfect paleo breakfast, it’s vegan (sans the egg), and it’s healthy and filling. Sold yet? Keep scrolling for the recipe and be sure to share by clicking the buttons below. And while you’re at it, follow me on Instagram, Facebook, Twitter and Pinterest!
Time Saver Tip
Dice the sweet potato and slice the brussels sprouts beforehand and store in an airtight container in the refrigerator. Save dicing the apple until ready to cook, to avoid it browning. Dice the apple while the brussels sprouts and sweet potatoes are cooking.
- 13 brussels sprouts (around 1 lb) sliced in half
- 1 apple, peeled and diced (I used Gala)
- 1 medium sweet potato, diced into small pieces
- 3 tablespoons coconut oil
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon ground sage
- Heat coconut oil on medium high heat.
- Add the brussels sprouts, face down, and let them caramelize around 5 minutes.
- Add the sweet potatoes and toss to coat with oil. Let cook until tender, another 5 minutes.
- Turn down the heat and add the diced apples. Let cook another 2-3 minutes.
- Serve immediately.
- Optional - add a fried egg to the top, sunny side up
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