One of the lessons I’ve learned from French cooking is that if you incorporate quality, fresh produce into your recipes, there’s little else you’ll need to do to create a fantastic meal. This sweet potato hash with shaved Brussels sprouts and a fried egg is the proof you’ll need to see just how true this French culinary tip is.
Sweet Potato Hash
To be honest, sweet potatoes aren’t usually my favorite thing. Actually, I should clarify that mashed sweet potatoes aren’t really my thing. If the sweet potatoes are mashed or prepared in the form of a baked potato, I’m not a fan.
But cut up the sweet potato into fries or cubes (like this sweet potato hash), and I’ll be the first one to dish them up at the table. I love the little browned bits on the sweet potatoes when they’ve been roasted or seared in a pan, like they have here.
To make one serving of this sweet potato hash, you only need about 1/3 of a sweet potato. Because sweet potatoes are tougher than other potatoes, they tend to take longer to cook through. So the trick here for getting the sweet potatoes to cook through quickly is to dice up the sweet potato into small cubes.
The five minutes or so that the diced sweet potato is in the pan will be long enough to not only get a nice caramelized exterior on the potato but also give a chance for the potato to cook through until its tender.
In the winter, I like adding Brussels sprouts to my sweet potato hash because they not only pair well with the sweet potatoes, but they’re also abundant and in season. I cut a small handful of Brussel sprouts into thin shavings and then toss that into the pan to sauté as well.
The finishing touch is a fried egg. I cook the egg just until it’s set, but I make sure the yolk has a bit of a wobble. This way, when I pierce into the yolk with my fork, it will run all over my sweet potatoes and Brussels sprouts and be a glorious garnish for each and every bite.
Sweet Potato Hash with Shaved Brussels Sprouts
A breakfast hash made with diced sweet potatoes, shaved brussels sprouts, and a fried egg.
- 1/3 sweet potato peeled and cut into small cubes
- 1 tbsp olive oil
- 1/2 cup Brussels sprouts rinsed and dried
- 1 egg
- pinch of salt and pepper
To a medium skillet, add the olive oil and warm over medium-high heat. Once the pan is hot, add the cubed sweet potato. Turn down the heat to medium and let the sweet potatoes cook for a few minutes.
Meanwhile, cut each Brussels sprout in half, vertically, then place the flat sides down on your cutting board. Cut each half into thin shavings. Toss the Brussels sprouts shavings into the pan with the potatoes and sauté for a minute. Add a small pinch of salt and pepper to the sprouts and potatoes.
Push the sprouts and potatoes to one side of the pan, then crack open your egg into the empty side of the pan. Allow the egg to cook for about 40 to 60 seconds, until the egg is set throughout, but the yolk has a slight wobble. Add a small pinch of salt and pepper to the egg.
Scoop the sprouts and potatoes onto your plate, then use a sharp-edged spatula to carefully transfer your fried egg onto the top. Optional: garnish with more olive oil or parmesan shavings.