This simple recipe is full of healthy whole foods like Brussels sprouts, sweet potatoes, and chestnuts, and flavored with a little bit of chorizo and goat cheese. Delicious at breakfast, lunch, or dinner, make sure you top it with sunny-side-up eggs—stirring the runny egg yolk into the warm hash takes this dish over the top!

10 Ingredients

  • 1 large (or 2 small) sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • Salt
  • 1 small link (about 3 ounces) chorizo, cut into 1/4-inch cubes
  • 1 small yellow onion, finely diced
  • 3 large cloves garlic, finely minced
  • 15 large Brussels sprouts, trimmed and sliced into thin shreds
  • 10 roasted chestnuts, crumbled
  • 1/2 cup (about 3-4 ounces) crumbled goat cheese
  • 4 sunny-side-up eggs


<ol> <li>Preheat oven to 425 degrees.</li> <li>Place sweet potato in a bowl with 1 tablespoon olive oil and 1/2 teaspoon salt. Stir to coat sweet potato evenly.&nbsp;Place on a baking sheet and roast for 30 to&nbsp;35 minutes, flipping halfway through, until tender yet crispy on the outside. Set aside.</li> <li>Meanwhile, heat remaining tablespoon&nbsp;olive oil in a large sauté&nbsp;pan over medium heat.&nbsp;Add chorizo and cook for 5 minutes, stirring occasionally.&nbsp;Add onion and cook until soft, about 5 minutes.</li> <li>Add garlic and cook for 2 minutes longer, then add Brussels sprouts and chesnuts, and cook for 8 to&nbsp;10 minutes, stirring occasionally, until sprouts have softened and begun to turn golden.&nbsp;Remove from heat and toss with sweet potatoes.</li> <li>Divide&nbsp;hash between four plates, and sprinkle each with goat cheese. Top with&nbsp;eggs.</li></ol>

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