Recipe: Brussels Sprout and Sweet Potato Hash
This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
So tomorrow's the big day. You'll indulge in turkey, mashed potatoes, stuffing, and pie, and Friday and Saturday will be all about the leftovers — turkey sandwiches and turkey soup, I'm looking at you. But once the leftovers are gone, and you still want something delicious and seasonal, what are you going to turn to? May I suggest that you make this brussels sprout and sweet potato hash for your first post-Thanksgiving meal? It's full of healthy whole foods, like brussels sprouts, roasted 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 fried eggs — stirring the runny egg yolk into the warm hash takes this dish over the top!
Recipe: Brussels Sprout, Sweet Potato, and Chorizo Hash
Serves 4. Inspired by How Sweet Eats.
What You'll Need:
1 large (or 2 small) sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 small link (about 3 oz) 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 (or about 3-4 oz.) goat cheese, crumbled
4 eggs, fried (sunny side up)
Salt and pepper, to taste
*Note: Brussels sprouts should be stemmed and the outer layer of leaves should be removed.
What to Do:
- Preheat oven to 425 degrees.
- Place diced sweet potato in a bowl with 1 tablespoon of the olive oil and 1/2 tsp salt. Stir to coat sweet potato evenly with oil and salt.
- Place on a baking sheet and roast for 30-35 minutes (flipping once with a spatula halfway through) until tender all the way through and crispy on the outside. Set aside.
- Meanwhile, heat remaining 1 tablespoon of olive oil in a large saute pan over medium heat.
- Add diced chorizo and cook for 5 minutes, stirring occasionally.
- Add diced onion and cook until soft, about 5 minutes.
- Add garlic and cook for two minutes longer, then add shredded brussels sprouts and crumbled chesnuts, and cook for 8-10 minutes, stirring occasionally, until brussels sprouts have softened and begun to turn golden.
- Remove from heat and toss with roasted sweet potatoes.
- Divide the hash between four plates, and sprinkle each with goat cheese. Top with a fried egg, and eat while hot.
Looking for another egg-centric dish? Try these picks from Katie at the Kitchen Door:
- Baked Eggs with Sun-Dried Tomatoes and Garlicky Kale
- Creamy Scallion Bacon Grits with Runny Eggs
- Corn and Chile Frittata
What's your favorite way to eggs? Share with us in the comments below!