This Roasted Sweet Potato Brussels Sprouts Hash is loaded with veggies and bacon for a hearty breakfast or side dish. Top with eggs cooked to order or serve as a side to beef, pork, or chicken.
I love roasting vegetables. It brings out their natural sweetness and those caramelized edges are so tasty! Roasted veggies are perfect for making hash... especially if you have leftover veggies in the fridge. Hash is the perfect way to reinvent those remnants from yesterday's dinner. Add bacon and onions and top with eggs if you wish.
What is hash?
Hash is a dish of diced meat, potatoes, and often onions typically paired with eggs and toast for breakfast or brunch. Corned beef hash may be the best-known variety, but hash can really be any combination of meat, veggies, and potatoes. And it's a great way to save leftovers from an otherwise certain demise.
Ingredients and substitutions
This hash includes some of my favorites - sweet potato, Brussels sprouts, bacon and onions. But you can easily substitute your favorite ingredients or use what you have on hand.
- Sweet potatoes - I love the sweetness of these spuds, but feel free to use Russets, Yukon golds, fingerlings... whatever you love.
- Brussels sprouts - Roasted sprouts have a delicious, almost nutty, flavor. Shop your fridge and add what you have on hand - peppers, mushrooms, carrots, fennel, and kale are just a few options.
- Bacon - Bacon and Brussels sprouts are a match made in heaven. Classic corned beef, ham, sausage, pulled pork, or leftover turkey are all great add-ins.
- Onion - Both yellow and red onions are delicious. You can also use leeks, shallots, or scallions.
- Spices - We're keeping it pretty basic with salt, pepper, garlic powder, and onion powder. I also added Chinese five-spice powder to the sweet potatoes. The warmth of this spice pairs so well with the sweetness of the potatoes.
How to make
- Peel (optional) the potatoes and cut them into cubes. Trim the Brussels sprouts and quarter the larger ones and halve the smaller ones.
- Add to two sheet pans. Toss with oil and seasonings and roast until caramelized and tender. Be careful not to crowd the vegetables on the pan. If crowded they will steam, and we want the veggies to brown and caramelize.
- Meanwhile, in a cast-iron skillet, cook the chopped bacon until brown and crisp. Transfer the bacon to a paper towel-lined plate. Remove the excess bacon drippings, leaving about one tablespoon in the skillet.
- Add the chopped onion to the drippings and saute until softened.
- Add the roasted vegetables and bacon and stir to combine.
- Serve with eggs cooked to order or use as a hearty side dish for dinner.
The peel of sweet potato is edible so it is not necessary to peel. When sweet potatoes are used in dessert, it is best to peel them. But for savory dishes like hash, it's a matter of personal preference.
Roasting is my favorite way to cook Brussels sprouts. It caramelizes the edges and become tender on the inside. Spread the sprouts out on a sheet pan without crowding to ensure even roasting. Crowding the pan will cause the sprouts to steam and then they will turn soggy.
Sweet potatoes are a very healthy way to start the day. They are rich in vitamin A, fiber, and healthy carbohydrates. Add eggs for protein for a delicious breakfast.
Roasted Sweet Potato Brussels Sprouts Hash
- 12 ounces Brussels sprouts halved or quartered
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 pound thick-cut bacon cut into 1-inch pieces
- 1 large yellow onion chopped
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Chinese five spice powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 425 degrees.
- Add the halved/quartered Brussels sprouts to a sheet pan. Drizzle with one tablespoon olive oil and toss. Season with ⅛ teaspoon each of garlic powder, onion powder, black pepper, and ¼ teaspoon of salt.
- To another sheet pan, add the cubed sweet potato. Drizzle with the remaining one tablespoon of olive oil and toss to coat. Season with the remaining spices: ⅛ teaspoon each of garlic powder, onion powder, black pepper, ¼ teaspoon salt, and ¼ teaspoon Chinese 5 spice powder.
- Roast the vegetables for 15-20 minutes until brown and caramelized.
- Meanwhile, in a cast-iron skillet set over medium heat, cook the bacon until brown and crisp. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Drain the excess grease, leaving about one tablespoon in the skillet.
- Add the chopped onion and saute in the bacon drippings until soft and translucent.
- Add the roasted Brussels sprouts and sweet potato to the skillet along with the bacon. Toss to combine. Season with extra salt and pepper if necessary.
- Serve alone or with eggs.
- Leftover roasted vegetables can be substituted. Add in leftover turkey, pulled pork, ham, or corned beef.
- Be careful not to crowd the vegetables on the pans. If crowded, the veggies will steam and not brown and caramelize.