It’s easy to fall into a breakfast rut—and this savory option featuring two seasonal all-star veggies is just the thing to make you excited to stop hitting the snooze button and get up and cook. The hash is a triple threat: Antioxidants and vitamins fortify the immune system, protein keeps you full, and the colorful cornucopia of vegetables and eggs is also pretty enough for brunch guests.

8 Ingredients

  • 1 medium sweet potato, peeled and diced
  • 2 teaspoons olive oil
  • 2 cups trimmed Brussels sprouts, halved (or quartered if large)
  • 1/2 cup diced white onion
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon crumbled dried rosemary
  • 1 tablespoon fresh parsley, plus more to garnish
  • 3 eggs

Nutrition Facts

    For 1 serving out of 3
  • Calories 171
  • Protein 9 g
  • Carbs 17 g
  • Fiber 4 g
  • Sugars 4 g
  • Sodium 111 mg
  • Fat 8 g
  • Saturated 2 g
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Directions

  1. Preheat oven to 400 degrees.
  2. In a small pot, boil sweet potatoes for about 2 minutes until beginning to soften and can just be pierced with a fork.
  3. Meanwhile, heat a cast-iron skillet over high heat and drizzle in olive oil. Saute Brussels sprouts and onions.
  4. Drain sweet potatoes and add to skillet with thyme, rosemary, and parsley. Continue cooking for 3 more minutes, coating vegetables in herbs.
  5. Make 3 small indentations in mixture and crack an egg into each one. Transfer the skillet to the oven and bake for 10 minutes or until eggs reach desired doneness.
  6. Broil for 1 to 2 additional minutes to turn veggies slightly golden, then carefully remove from the oven. Garnish with additional parsley.
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