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Sweet Potato Brussels Sprout Hash

A delicious and nutritious sweet potato and Brussels sprout hash, perfect for cozy family gatherings or a hearty meal any time of the day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium sweet potatoes, diced
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Chopped fresh herbs (like parsley or thyme) for garnish Optional

Method
 

Preparation
  1. Start by peeling and dicing the sweet potatoes into even cubes.
  2. Clean the Brussels sprouts, removing any damaged outer leaves, and slice them in half.
Cooking
  1. In a large skillet or sauté pan, heat the olive oil over medium heat.
  2. Once the oil is shimmering, add the diced sweet potatoes and sauté for about 10 minutes, stirring occasionally.
  3. Add the halved Brussels sprouts, sprinkle on the garlic powder, paprika, salt, and pepper. Stir everything together.
  4. Cook for an additional 15-20 minutes, stirring occasionally, until both the sprouts and sweet potatoes are golden and crispy.
  5. Taste the mixture towards the end of the cooking time and adjust seasonings to your preference.
  6. Once cooked to perfection, remove from heat, garnish with fresh herbs if you like, and serve hot.

Notes

Store in an airtight container for up to 4 days in the refrigerator or freeze in sealed bags for up to 3 months. Reheat in an oven or on a stovetop over low heat, adding a splash of water or oil if needed.