Sweet Potato & Brussels Sprouts Hash with Fried Eggs.

  • 1 ½ lb
    brussels sprouts
  • 12
    eggs
  • 2 cloves
    garlic
  • 1 medium
    red onion
  • 1 ½ lb
    sweet potatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 ½ lb sweet potatoes
    1 ½ lb brussels sprouts
  • 2
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
    2 cloves garlic
  • 3
    Peel and large dice the sweet potatoes into ¾-inch cubes; transfer to a bowl.
  • 4
    Preheat a skillet over medium heat.
  • 5
    While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces.
    1 medium red onion
  • 6
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 7
    Add the sweet potatoes and onion to the skillet; cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.
  • 8
    While the potatoes and onions cook, trim off and discard the stems ends of the Brussels sprouts, then remove the outer layer of leaves; quarter the sprouts lengthwise.
  • 9
    Add the garlic and Brussels sprouts to the skillet; cook, stirring frequently, until tender, 3 to 5 minutes.
  • 10
    Add olive oil to a nonstick skillet and preheat over medium heat.
    1 tbsp extra virgin olive oil
  • 11
    Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs. Cook in batches if necessary.
    12 eggs
  • 12
    Season the hash with salt and pepper; stir to combine and remove from the heat.
    1 tsp salt
    ½ tsp black pepper
  • 13
    To serve, divide the hash between plates, top with the fried eggs, and season with additional salt and pepper if desired. Enjoy!