Name: Sweet Potato & Brussels Sprouts Hash with Fried Eggs
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg Brussels sprouts; 18 eggs; 3 cloves garlic; 1 ½ medium red onions; 1.02 kg sweet potatoes; black pepper; extra virgin olive oil; salt

Sweet Potato & Brussels Sprouts Hash with Fried EggsSweet Potato & Brussels Sprouts Hash with Fried Eggs — a 35-minute dinner recipe with 8 ingredients, serving 6.Ingredients

1.02 kg Brussels sprouts

18 eggs

3 cloves garlic

1 ½ medium red onions

1.02 kg sweet potatoes

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.

Peel and large dice the sweet potatoes into 2-cm cubes; transfer to a bowl.

Preheat a skillet over medium heat.

While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Add the sweet potatoes and onion to the skillet; cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.

While the potatoes and onions cook, trim off and discard the stems ends of the Brussels sprouts, then remove the outer layer of leaves; quarter the sprouts lengthwise.

Add the garlic and Brussels sprouts to the skillet; cook, stirring frequently, until tender, 3 to 5 minutes.

Add olive oil to a nonstick skillet and preheat over medium heat.

Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs. Cook in batches if necessary.

Season the hash with salt and pepper; stir to combine and remove from the heat.

To serve, divide the hash between plates, top with the fried eggs, and season with additional salt and pepper if desired. Enjoy!

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