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!

Ingredients

  • 1large (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
  • 1small yellow onion, finely diced
  • 3 large cloves garlic, finely minced
  • 15large Brussels sprouts, trimmed and sliced into thin shreds
  • 10roasted chestnuts, crumbled
  • 1/2 cup (about 3-4 ounces) crumbled goat cheese
  • 4sunny-side-up eggs

Directions

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