Breakfast Hash with Brussels Sprouts and Sweet Potatoes

Step 1

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Step 2

Add sweet potato and Brussels sprouts to the baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Bake for 22-28 minutes or until tender and golden brown. Toss at the halfway point to ensure even cooking.

Step 3

In the meantime, heat a large skillet over medium heat. Once hot, add oil and onion. Sauté for 1 minute, then add garlic, apple, sage, and currants (optional). Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally.

Step 4

Add sausage or veggie sausage of choice (optional) and sauté until golden brown and cooked through — about 5-8 minutes. Stir frequently and use a spoon to break the sausage into small, bite-size pieces.

Step 5

Once sausage is cooked, add spinach, cover, and cook for a few minutes until wilted. Stir in roasted Brussels sprouts and sweet potato. Turn off heat and set aside until serving.

Step 6

In the meantime, heat a separate skillet over medium heat. Once hot, add a little oil (only if needed) and desired number of eggs. We recommend one per person (see notes for vegan options).

Step 7

To cook egg: Crack egg in pan, cook for 3 minutes uncovered, then cover with a lid in the last 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness.

Step 8

Enjoy hash as is, or garnish with fresh herbs and hot sauce (optional). Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order).