Sweet potato + brussels sprout breakfast hash

Sweet potato + brussels sprout breakfast hash

Happy Wednesday friends! Popping in today with a recipe for this epic savoury breakfast dish, which I meal-prepped on Monday (as you may have seen in my stories over on Instagram!) and have been enjoying all week.

sweet potato + brussels sprout hash | kulaskitchen.com

A big part of my Whole30 program so far has been getting accustomed to savoury breakfasts. If you know me, you know that I hardly EVER eat savoury breakfasts. Eggs and veggies in the morning?! Hell nahhh. We all know how much I love my yogurt/smoothie/oatmeal bowls! It’s weird because I used to always eat a “sweet” (in the healthiest sense of the term) breakfast at home, yet when I go out for brunch, I always order a savoury egg dish and enjoy it thoroughly. So I guess it was just more of a special-occasion, restaurant thing for me?!

sweet potato + brussels sprout hash | kulaskitchen.com

Anyway, during the program, I’ve set out the change that, since you’re ideally meant to have a big dose of veggies, protein + fat in the morning during Whole30. This has definitely taken some getting used to and was a bit tough at first, but now I’m trying to come up with lots of recipes like THIS ONE to keep things savoury, delicious + interesting!

sweet potato + brussels sprout hash | kulaskitchen.com

This hash is seeeriously flavourful + delicious. I’ve been bringing it to work for breakfast with a couple of my mini veggie egg frittatas and it actually keeps me full for at least 4 hours…which NEVER happens to me. This is crazy for me. A whole new world!

sweet potato + brussels sprout hash | kulaskitchen.com

This dish is perfect to meal prep for easy breakfasts throughout the week, but is also served well as a crowd-pleasing brunch dish, as I did this past weekend 😉 Hope you love!!

Sweet potato + brussels sprout breakfast hash

Sweet potato + brussels sprout breakfast hash

Ingredients

  • 1 tbsp. avocado or olive oil
  • 2 c. chopped sweet potato, in small (1/2 inch) cubes (from 2 smaller or 1 large potato)
  • 2 c. brussels sprouts, ends chopped off & sliced in half
  • 1 large onion, finely diced
  • 1/2 tsp. garlic powder
  • 1/2 - 1 tsp. sea salt
  • 2 tbsp. ghee (or regular/vegan butter if desired)
  • chopped parsley, for serving
  • sliced avocado, for serving

Instructions

  1. Heat your oil in a large cast-iron pan over medium heat. Throw in your chopped onion and sweet potato cubes, and stir everything around. Let it cook for 5 mins or so.
  2. Add in your chopped brussels sprouts, stirring to incorporate. Cook everything for 10 mins or so, allowing the edges of all your veggies to brown slightly.
  3. Cover the pan with a lid and let everything cook for another 10 mins or so, covered, to steam/soften the veggies. Keep an eye on everything so it doesn't burn, and if your pan gets dry, add a splash of water or veggie broth to keep it moist.
  4. Test your veggies and make sure they're nice and soft. Lower the heat and add in your butter/ghee, stirring to incorporate.
  5. Serve alongside your favourite style of eggs with salt, pepper, chilli flakes, avocado + chopped parsley!
http://kulaskitchen.com/2018/08/15/sweet-potato-brussels-sprout-breakfast-hash/



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