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.
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.
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 and Whole30 breakfast, it’s vegan (sans the egg), and it’s healthy and filling. Sold yet?
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 and vegan eggless breakfast hash is the perfect healthy and hearty skillet hash.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 1x
- 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
- Heat coconut oil on medium-high heat.
- Add the brussels sprouts, face down, and let them caramelize around 4 minutes
- Add the sweet potatoes, cinnamon, and salt. Toss to coat in the oil and cook until tender, another 3-4 minutes
- Reduce heat to medium and add the diced apples. Let cook another 2-3 minutes
- Serve immediately
- 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
- Optional – add a fried egg to the top, sunny side up
Omit the crispy maple-glazed sage to make this breakfast Whole30 compliant
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