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
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
- 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