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You are here: Home / Recipes / Breakfast / Apple Sweet Potato Brussels Breakfast Hash

Apple Sweet Potato Brussels Breakfast Hash

13 Mar

This eggless breakfast hash is the perfect healthy and heart skillet meal that’s vegan, paleo, and Whole30 compliant. A quick one-pot breakfast in under 25 minutes, packed with veggies, sweet cinnamon apple, and a surprising crispy sage finish! You’re going to love this apple sweet potato brussels breakfast hash.

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This paleo, Whole30 breakfast skillet that's packed with healthy veggies. A prefect eggless breakfast.

It’s essential that 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 cinnamon-y (yes cinnamon-y is a word) sweet potatoes and juicy apple chunks will leave your belly totally satisfied and taste buds saying thank you with the apple sweet potato brussels breakfast hash. PS I hate the word chunks. Let me rephrase, juicy diced apples. Much better.

Whole30 eggless breakfast. Sweet potatoes, apples, and brussels sprouts

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…

…………………………

A healthy and heart breakfast skillet. Paleo and Whole30

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 and Whole30 breakfast, it’s vegan (sans the egg), and it’s healthy and filling. Sold yet?

The perfect vegan, paleo, Whole30 breakfast. A simple, one-pot skillet meal

Time Saver Tip

To save a few minutes of prep time when making this apple sweet potato brussels breakfast hash, 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.

And be sure to check out these other eggless breakfast options! 4 Ingredient Turkey Plantain Breakfast Sausages, Grain Free Gingerbread Porridge, Healthy Breakfast Banana Boats, Balsamic Ground Turkey Apple Breakfast Hash, Healthy Apple Pie Granola.

Print

Apple Sweet Potato Brussels Breakfast Hash

This paleo, Whole30 breakfast skillet that's packed with healthy veggies. A prefect eggless breakfast.

★★★★★

5 from 6 reviews

This paleo, Whole30 and vegan eggless breakfast hash is the perfect healthy and hearty skillet hash.

  • Author: Physical Kitchness
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 3 tablespoons coconut oil
  • 12 brussels sprouts (around 1 lb) sliced in half
  • 1 medium sweet potato, diced into 1″ pieces (roughly 1 1/2 cups)
  • 1 apple, peeled and diced (I used Gala)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Crispy Maple-Glazed Sage (optional)

  • 3–4 tablespoons fresh sage (chopped if sage leaves are large)
  • 1 teaspoon coconut oil
  • 2 teaspoons pure maple syrup

Instructions

  1. Heat coconut oil on medium-high heat.
  2. Add the brussels sprouts, face down, and let them caramelize around 4 minutes
  3. Add the sweet potatoes, cinnamon, and salt. Toss to coat in the oil and cook until tender, another 3-4 minutes
  4. Reduce heat to medium and add the diced apples. Let cook another 2-3 minutes
  5. Serve immediately
  6. If adding the crispy maple-glazed sage, remove the contents from the pan and wipe clean. Then add the 1 teaspoon coconut oil and pure maple syrup to the pan over medium-high heat. Add the sage leaves and cook 1-2 minutes, then remove the sage and serve over the hash
  7. Optional – add a fried egg to the top, sunny side up

Notes

Omit the crispy maple-glazed sage to make this breakfast Whole30 compliant

Disclaimer: Please note that there may be some affiliate links on this page and I will earn a small commission if you purchase through those links. However, all opinions are my own. Thank you for your support.
 

Caramelized brussels sprouts, sweet apples and cinnamon sweet potatoes make a delicious and easy paleo, vegan breakfast!
Chrissa
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60 Comments Filed Under: Breakfast, Recipes, Vegan, Whole30 Tagged With: apples, brussels sprouts, paleo, sweet potatoes, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Blair @ The Seasoned Mom says

    October 12, 2015 at 4:33 am

    I’m a brussels sprouts lover too! I’d go nuts for this sweet-and-savory skillet, since I always want something sweet for breakfast. And that egg porn? Heaven! 🙂

    Reply
    • Chrissa says

      October 12, 2015 at 12:34 pm

      Oh if you love brussels you will love this Blair! Plus everyone drools over a ‘lil egg porn, right?!

      Reply
  2. Carol Cassara says

    October 12, 2015 at 7:03 am

    Oh, now isn’t THIS delicious looking! I just made a brussels sprouts hash for lunch yesterday. Will try this, too!

    Reply
    • Chrissa says

      October 12, 2015 at 12:39 pm

      I love brussels for breakfast, lunch, and dinner! Glad you do too Carol!

      Reply
  3. Karen says

    October 12, 2015 at 7:17 am

    This looks amazing!! Going to try it for dinner tonight. Thanks for sharing! You have a new follower! Make sure to check us out and subscribe 😉

    Reply
    • Chrissa says

      October 12, 2015 at 1:00 pm

      Thanks so much Karen!!! YAY!

      Reply
  4. Lissa Johnston says

    October 12, 2015 at 7:24 am

    Looks fantastic – can’t wait to try. I also had a pretty good collection of lumberjack shirts when I lived in MN. Donated them because I a) moved to SC, and b) people kept calling me ‘sir’.

    Reply
    • Chrissa says

      October 12, 2015 at 1:02 pm

      Thank you Lisa! Gotta love the plaid fashion statements! I totally LOL’d about your ‘sir’ comment!

      Reply
  5. Ludmilla @brazilianflairintheusablog says

    October 12, 2015 at 7:50 am

    That’s so funny that we have similar recipes!! lol I thought of adding eggs to it but I decided not to because I add eggs to everything. I love the apple in it. It gives a sweet and refreshing flavor to the dish!!

    Reply
    • Chrissa says

      October 12, 2015 at 1:03 pm

      Eggs are totally a staple for me too Ludmilla. It’s hard not to include them 😉 Thanks!

      Reply
  6. Ashley @ Fit Mitten Kitchen says

    October 12, 2015 at 8:16 am

    I LOVE BRUSSELS. Actually I have some coming up later this week 😉 I’ve roasted sweet potatoes and brussels sprouts together before but not with apples! Sounds amazing. Pinned! <3

    Reply
    • Chrissa says

      October 12, 2015 at 1:05 pm

      Great minds think alike! Can’t wait to see what you’ve come up with Ashley! Thanks girl.

      Reply
  7. Christine | Vermilion Roots says

    October 12, 2015 at 8:35 am

    That’s exactly how I like my egg. It completes every meal. 🙂

    Reply
    • Chrissa says

      October 12, 2015 at 1:07 pm

      Glad it wasn’t too R-rated for you Christine!

      Reply
  8. Kelly | Eat Yourself Skinny says

    October 12, 2015 at 8:37 am

    I’m obsessed with throwing fresh apples into any dish and this sweet potato hash sounds perfect! Loving the addition of cinnamon and sage – yum!

    Reply
    • Chrissa says

      October 12, 2015 at 1:08 pm

      Same here Kelly! Apples just make everything a tad more sweet and crunchy. And anything sweet/crunchy is pretty much perfection.

      Reply
  9. Terumi says

    October 12, 2015 at 8:47 am

    What a great way to use brussel sprouts. This sounds like it will totally taste like fall!

    Reply
    • Chrissa says

      October 12, 2015 at 1:10 pm

      I hope you love it Terumi!

      Reply
  10. Natalie @ A Fit Philosophy says

    October 12, 2015 at 9:03 am

    This combo looks to die for! Yumm!

    Reply
    • Chrissa says

      October 12, 2015 at 1:11 pm

      It sooooooo is Natalie!

      Reply
  11. Kat says

    October 12, 2015 at 9:13 am

    Oh my YES. Seriously what a great combination of flavors. And talk about nutrition! I love a good waffle or pancake platter, but sometimes you just need a big plate of veggies to start the day! Totally saving this recipe for when my sissy comes into town – but I need an awesome skillet like this!

    Reply
    • Chrissa says

      October 12, 2015 at 1:12 pm

      Thanks Kat! A big bite of nutrition that tastes so comforty and warm! I hope your sissy loves it as much as I do! And YES get yourself a cast iron skillet like this!

      Reply
  12. Dana says

    October 12, 2015 at 10:59 am

    Chrissa, this looks absolutely delicious! I am a huge brussels fan as well and would’ve never thought to combine them with apples and make a hash….I definitely need to try this.

    ★★★★★

    Reply
    • Chrissa says

      October 12, 2015 at 1:14 pm

      Thank you so much Dana! Seems like more people love brussels than I thought. And for good reason! I hope you love this combo.

      Reply
  13. Alexandra @ My Urban Family says

    October 12, 2015 at 12:48 pm

    This looks delicious! I’ve just recently realized how much I love brussles sprouts – which sounds so odd! ha

    Reply
    • Chrissa says

      October 12, 2015 at 1:15 pm

      Not odd – AWESOME!!!

      Reply
  14. Brittany says

    October 12, 2015 at 1:59 pm

    LOOKS SO GOOD! Love the egg porn. hahaha! But seriously, I might be making breakfast for dinner tonight 🙂

    ★★★★★

    Reply
    • Chrissa says

      October 12, 2015 at 7:49 pm

      Thanks Brittany. PS breakfast for dinner is my favorite! Good call 😉

      Reply
  15. Danielle says

    October 12, 2015 at 2:10 pm

    I wold’ve never thought to make this for breakfast! I love getting new breakfast ideas. This looks very delicious!

    Reply
    • Chrissa says

      October 12, 2015 at 7:52 pm

      Wellllll you could totally do it for lunch or dinner too 😉 I mean, it’s pretty darn good to eat pretty much all day!

      Reply
  16. Jess @hellotofit says

    October 12, 2015 at 2:20 pm

    Love that time-saver tip! Never thought about doing that 🙂 looks so good!

    Reply
    • Chrissa says

      October 12, 2015 at 7:58 pm

      I’m all about saving me some minutes in the day! Thanks Jess 🙂

      Reply
  17. Brittany says

    October 12, 2015 at 2:46 pm

    YUM! I think I’ll be pulling out my cast iron skillet this weekend. I think you MIGHT just convert me to being a brussels sprouts lover with this recipe!

    Reply
    • Chrissa says

      October 12, 2015 at 8:00 pm

      Oh girl, please do try and please tell me you converted to the good side of life! You are already a winner with a cast iron skillet though 😉

      Reply
  18. Taylor @ Food Faith Fitness says

    October 12, 2015 at 3:24 pm

    THAT EGG THOUGH! I seriously LOVE this hash girl! and Brussels sprouts are totally my jam, so I am thinking breakfast! Pinned!

    Reply
    • Chrissa says

      October 12, 2015 at 8:02 pm

      I know. I want that egg as my boyfriend but I love my husband so I wouldn’t do that to him….Aren’t brussels the best though? For realz. Thanks Taylor!

      Reply
  19. Rebecca @ Strength and Sunshine says

    October 12, 2015 at 4:54 pm

    Another reason why I really need to buy a cast iron!

    Reply
    • Chrissa says

      October 12, 2015 at 8:11 pm

      YES! Rebecca you would love a cast iron skillet/combo!!

      Reply
  20. Cara's Healthy Cravings says

    October 12, 2015 at 6:40 pm

    I love brussels and love that you paired them with sweet potatoes and apples, with a hint of cinnamon, I think this sounds quite delicious!

    Reply
    • Chrissa says

      October 12, 2015 at 8:11 pm

      Glad you think so Cara. Wait till you try it! YUMMY 🙂

      Reply
  21. Alisa @ Go Dairy Free says

    October 12, 2015 at 7:05 pm

    The ingredients in this dish are all so quintessentially fall. I’ve never seen cinnamon and sage together in a recipe either – will have to try.

    Reply
    • Chrissa says

      October 12, 2015 at 8:15 pm

      I love fall in my mouth. Seriously it’s the best season for food, don’t you agree?! I hope you love this Alisa.

      Reply
  22. Ros Emely@stressfreemommies says

    October 12, 2015 at 8:26 pm

    Love this recipe! healthy and delicious, oh that egg is killing me!(in a good way).

    ★★★★★

    Reply
    • Chrissa says

      October 14, 2015 at 3:33 pm

      Thanks Ros. Mmmmm I know, eggs do that to me too 😉

      Reply
  23. Denay DeGuzman says

    October 12, 2015 at 9:41 pm

    I absolutely LOVE brussel sprouts! How brilliant that you created a delicious breakfast recipe that’s outside the box. My grandmother used to cook so many lovely meals in her cast iron pan. Just looking at your gorgeous photo using a similar one brings back so many great memories. Thank you for sharing your fabulous, unique morning recipe. 🙂

    Reply
    • Chrissa says

      October 14, 2015 at 6:47 pm

      Awe love the sentimental thoughts of grandma. Grandmas are always the best cooks too! I’m so glad you love this recipe Denay. Thank you for stopping by!

      Reply
  24. Carly @ FitLiving blog says

    October 13, 2015 at 4:35 am

    Oh yum!! I am loving savory breakfasts lately and this one looks delicious. I’m with you – I’m a huge fan of brussels sprouts!

    Reply
    • Chrissa says

      October 14, 2015 at 6:50 pm

      SAME! I used to really crave sweet breakfasts but lately I’m all about the savory and veggies/eggs to kickstart my morning. Thanks Carly!

      Reply
  25. Jamie | The Kitchenarium says

    October 13, 2015 at 5:56 am

    Oh goodness I have everything in the fridge for this. I like the idea of bringing Brussels Sprouts to the breakfast table.

    Reply
    • Chrissa says

      October 14, 2015 at 6:51 pm

      I used to never think I would have veggies for dinner but I have totally converted. I hope you loved this Jamie!

      Reply
  26. Shar says

    October 13, 2015 at 10:12 am

    Made this last night! Delicious! I love Brussel sprouts and adding an egg today for lunch leftovers!

    ★★★★★

    Reply
    • Chrissa says

      October 14, 2015 at 6:52 pm

      I’m so so so glad you loved it Shar. Great idea for the leftover dish too!

      Reply
  27. Joscelyn | Wifemamafoodie says

    October 15, 2015 at 2:15 pm

    This looks absolutely delish, Chrissa! I must admit, I’ve never been the biggest brussel sprout fan, but I think it’s because I can’t help to think about the mushy & bitter boiled ones I was forced to eat as a child. I will have to try your version to make up for all those bad memories 🙂

    Reply
    • Chrissa says

      October 15, 2015 at 9:02 pm

      Oh man Joscelyn, THAT is why brussels get such a bad rep! Poor ‘lil green guys. I will be anxious to hear if you are a fan of caramelized brussels. It might change your world!! 😉

      Reply
  28. Lyn @MidMichiganMom says

    October 18, 2015 at 12:39 am

    Love the colors of this recipe =) Thank you for linking it up to Welcome Home Wednesday Link Party. We hope to see more of you next week.

    Reply
    • Chrissa says

      October 18, 2015 at 4:00 am

      Thanks Lyn – the colors are sooooo fall, aren’t they?! I’m pretty positive that multi-colored dishes make a belly happier than bland-colored dishes. But that’s just my theory 😉

      Reply
  29. Jessica Evelsizer says

    March 17, 2018 at 7:37 pm

    When do you recommend adding in the cinnamon and salt? With the apples or with the sweet potatoes?

    ★★★★★

    Reply
    • Chrissa says

      March 19, 2018 at 1:17 pm

      I’m sorry Jessica! Doesn’t matter – I usually add it in with the sweet potatoes 🙂

      Reply
  30. Jasmine says

    March 24, 2018 at 4:16 am

    Hey there!
    I’m the one who DM’ed you on insta about making the dish and burning her head haha Like I said on there, so delicious!
    Since I’m a very novice cook, do you mind adding at what point you add the cinnamon and salt?
    Thanks!!

    ★★★★★

    Reply
    • Chrissa says

      April 3, 2018 at 1:15 pm

      I’m so sorry! You can add it with the sweet potatoes 😉

      Reply

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