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.
PrintApple 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
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
- 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
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.
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! 🙂
Oh if you love brussels you will love this Blair! Plus everyone drools over a ‘lil egg porn, right?!
Oh, now isn’t THIS delicious looking! I just made a brussels sprouts hash for lunch yesterday. Will try this, too!
I love brussels for breakfast, lunch, and dinner! Glad you do too Carol!
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 😉
Thanks so much Karen!!! YAY!
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’.
Thank you Lisa! Gotta love the plaid fashion statements! I totally LOL’d about your ‘sir’ comment!
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!!
Eggs are totally a staple for me too Ludmilla. It’s hard not to include them 😉 Thanks!
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
Great minds think alike! Can’t wait to see what you’ve come up with Ashley! Thanks girl.
That’s exactly how I like my egg. It completes every meal. 🙂
Glad it wasn’t too R-rated for you Christine!
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!
Same here Kelly! Apples just make everything a tad more sweet and crunchy. And anything sweet/crunchy is pretty much perfection.
What a great way to use brussel sprouts. This sounds like it will totally taste like fall!
I hope you love it Terumi!
This combo looks to die for! Yumm!
It sooooooo is Natalie!
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!
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!
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.
★★★★★
Thank you so much Dana! Seems like more people love brussels than I thought. And for good reason! I hope you love this combo.
This looks delicious! I’ve just recently realized how much I love brussles sprouts – which sounds so odd! ha
Not odd – AWESOME!!!
LOOKS SO GOOD! Love the egg porn. hahaha! But seriously, I might be making breakfast for dinner tonight 🙂
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Thanks Brittany. PS breakfast for dinner is my favorite! Good call 😉
I wold’ve never thought to make this for breakfast! I love getting new breakfast ideas. This looks very delicious!
Wellllll you could totally do it for lunch or dinner too 😉 I mean, it’s pretty darn good to eat pretty much all day!
Love that time-saver tip! Never thought about doing that 🙂 looks so good!
I’m all about saving me some minutes in the day! Thanks Jess 🙂
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!
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 😉
THAT EGG THOUGH! I seriously LOVE this hash girl! and Brussels sprouts are totally my jam, so I am thinking breakfast! Pinned!
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!
Another reason why I really need to buy a cast iron!
YES! Rebecca you would love a cast iron skillet/combo!!
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!
Glad you think so Cara. Wait till you try it! YUMMY 🙂
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.
I love fall in my mouth. Seriously it’s the best season for food, don’t you agree?! I hope you love this Alisa.
Love this recipe! healthy and delicious, oh that egg is killing me!(in a good way).
★★★★★
Thanks Ros. Mmmmm I know, eggs do that to me too 😉
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. 🙂
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!
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!
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!
Oh goodness I have everything in the fridge for this. I like the idea of bringing Brussels Sprouts to the breakfast table.
I used to never think I would have veggies for dinner but I have totally converted. I hope you loved this Jamie!
Made this last night! Delicious! I love Brussel sprouts and adding an egg today for lunch leftovers!
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I’m so so so glad you loved it Shar. Great idea for the leftover dish too!
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 🙂
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!! 😉
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.
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 😉
When do you recommend adding in the cinnamon and salt? With the apples or with the sweet potatoes?
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I’m sorry Jessica! Doesn’t matter – I usually add it in with the sweet potatoes 🙂
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!!
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I’m so sorry! You can add it with the sweet potatoes 😉