Eggs and Sweet Potato Hash with Brussels Sprouts and Mushrooms

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Stir up a hearty sweet potato hash with brussels sprouts and mushrooms. Eggs nestled in the vegetables bring protein to a tasty, power-packed meal, perfect for a Whole 30.

Eggs and Sweet Potato Hash with Brussels Sprouts and Mushrooms

As the end of the Pantry Challenge nears and FishBoy17 and I gear up for a Whole 30 next month, I’ve been scrolling through pics and recipes that I have on file. I will be posting Whole 30 meal plans and shopping lists in the next week or two in case you’re interested.

I’ve been feeling really rundown and overwhelmed lately, so I’m hoping that by getting my diet in better shape, my mind and body will follow. I’m getting really excited about all the new foods I’ll be bringing in, especially after the Pantry Challenge ends.

As I make up my meal plans for next month, I’m reminded how much I love these hearty vegetable and egg breakfasts. If you haven’t tried vegetables in the morning, I encourage you to give it a try. Super yummy!

I often make my eggs in a skillet on a bed of greens. My Skillet Eggs are one of my favorite things ever.

But one can only eat so much spinach, so here I switch it up and cook the eggs on a bed of sweet potatoes, Brussels sprouts, and mushrooms. It’s tasty as well as nutritious.

This is a quick 30-minute meal that you can serve any time of the day. It doesn’t have to be for breakfast, though it will give you a boost of nutrient-rich food at the start of the day, if you do break the fast with this eggs and sweet potato hash.

Tools I use for this recipe:

Ergo Chef chef’s knife
nonstick skillet
Ergo Chef cooking tongs

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Eggs and Sweet Potato Hash with Brussels Sprouts and Mushrooms
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Stir up a hearty sweet potato hash with brussels sprouts and mushrooms. Eggs nestled in the vegetables bring protein to a tasty, power-packed meal, perfect for a Whole 30.
Course: Breakfast
Cuisine: American
Keyword: sweet potato hash
Servings: 4 servings
Calories: 215 kcal
Author: Jessica Fisher
Ingredients
  • 2 tablespoons olive oil
  • 1 large sweet potato peeled and chopped (about 2 cups)
  • 1 pound Brussels sprouts trimmed and sliced
  • 4 ounces white mushrooms sliced (about 1 cup)
  • 1/2 large leek sliced (about 2 cups)
  • Fine sea salt and freshly ground black pepper
  • 4 large eggs
Instructions
  1. In a large nonstick skillet with a lid, heat the oil over medium-high heat until shimmering. Add the potato, Brussels sprouts, mushrooms, and leek and toss to coat. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  2. Spread out the vegetable mixture to create four small wells. Crack an egg into each well. Season to taste with salt and pepper.
  3. Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes. Serve immediately.
Recipe Notes

Store leftovers for up to 4 days in the fridge.

Nutrition Facts
Eggs and Sweet Potato Hash with Brussels Sprouts and Mushrooms
Amount Per Serving
Calories 215 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 164mg55%
Sodium 112mg5%
Potassium 722mg21%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 5g6%
Protein 11g22%
Vitamin A 5889IU118%
Vitamin C 99mg120%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Jodie says

    Cool, I’m so excited you are doing a whole 30 again. Your original Whole 30 log is how I came across your website in the first place. I am on day 18 of mine right now, and it’s amazing the notice in increased energy. I love your site and am looking forward to trying some recipes when my 30 days are over. Do you realize your Monkey Salad is super famous?

    • Ha! Yes, isn’t that funny? We have another oddly-named family favorite called Lawnmower Taco and it’s super “famous”, too. Check in next week. I’ll be sharing a freezer cooking plan as well as a weekly meal plan.

  2. Nancy B says

    I love these kinds of dishes. We do them for dinner sometimes during the week or on a weekend morning for breakfast. Just not enough time in the morning before heading out the door to the office to cook like this.

  3. Sandi says

    I don’t think I have a whole pan of sprouts left, but I do still have some. This wasn’t how I was planning to cook them, but I have all the other ingredients except leeks, so maybe I’ll give it a try.

    • I love leeks and shallots, but onions always work in a pinch. Let me know how it turns out!

  4. Stacey says

    Could I cook the veggies ahead of time and then reheat a serving in the pan while cooking the egg? This would be great for a morning while my kids are eating their oatmeal… Mommy can only eat so much oatmeal 😉

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