Sweet Potato & Brussels Sprout Hash
Breakfast for dinner is as American as apple pie, right? It takes me right back to the times growing up when my dad was out of town on business. That was a sure-fire sign that we’d be getting waffles for dinner [and a patty melt, but that’s another craving for another day]. Dad always made waffles on the weekend. Mom always made waffles for dinner when he was out of town. We’re a waffle family if you hadn’t noticed. Never pancakes. They were definitely a treat, though.
Brussels sprouts are all the rage right now, aren’t they? I even had brussels sprout nachos the other night. Brussels. Sprout. Nachos. I had no idea what it would entail, but I ordered it anyway. Deep fried leaves bathing in mole and chile sauces, topped with cotija cheese. It was kind of wild. And tasty.
So it only makes sense that I ate brussels for dinner. They really enjoy hanging out with sweet potato and bacon. Who wouldn’t? I won’t even try to persuade those sweet potato haters into eating this. This isn’t for you. I’ll just make you eggs and toast, and you can give me your sweet potato pieces. I don’t mind.
Inspiration: How Sweet It Is
Ingredients
- 4 slices of bacon, diced
- 1/2 onion, diced
- 1 sweet potato, peeled and diced into 1/2″ cubes
- 2 garlic cloves, minced
- 12 brussels sprouts, stems removed and sliced
- 2-4 large eggs
Preparation
Heat a large skillet on medium heat and add the bacon. Once it’s cooked, remove from the pan and place on a plate with a paper towel. Try not to eat them all while you cook the rest. Reduce the heat a little. Add the onion and sweet potato, stirring to coat everything in the bacon fat. Mmm bacon fat. Cook for 6-8 minutes until the sweet potato has softened, stirring occasional so things don’t stick.
Add the garlic and brussels, stirring often over 5-6 minutes until they’re soft and golden. Cook your eggs in the desired fashion, and serve on top of the hash.
You know I’m game for brussels any time. And brussels nachos? Woah.
I grew up in a waffle family too. But now haven’t had waffles in about five years. Might have something to do with a lack of waffle iron. My dad would always make Kraft mac n’ cheese and hotdogs when my mom was away. I though it was this awesome father-daughter-bonding treat, but looking back? Pretty sure he just didn’t know how to make anything else.
I think you definitely would have liked the nachos, minus the cheese of course. They were good, but just needed to be eaten super fast because the delicate leaves would get soggy. Not exactly my idea of a good time.
I can’t even fathom you eating Kraft mac and hotdogs. It blows my mind!
For real? Oh man, that was what killed me when I was vegan–there is nothing even vaguely close to Kraft or any sort of decent mac n’ cheese available (and I have no idea why, I mean, what in Kraft isn’t vegan? I feel like it’s all chemicals already anyway). At least vegan hotdogs are still delightfully fake and salty, and perfect in pigs in a blanket.
And no worries, I am a scarfing-food-fast champ, I could totally handle those nachos.
Nacho scarfing isn’t cool when you’re at happy hour alone, though. Then you’re in and out of there in 20 minutes. It feels like a waste!
I’m surprised Kraft isn’t vegan, too. It’s certainly not real. We never did the Kraft, but we did have TONS of Velveeta. That’s my trashy guilty pleasure. Fake cheeeeeese!
And you can’t convince me on vegan hot dogs.
Fried egg and brussels sprouts sounds so good! Breakfast for dinner is absolutely one of the best things ever. Maybe even breakfast nachos for dinner? Chips, sweet potato mash, black bean, egg, cilantro? MENTAL NOTE.
I’ve been craving nachos like whoa, too. I need to get chips and sweet potatoes. This is so happening! You’re brilliant.