The one thing I love about fall is lazy Sundays filled with football and big breakfasts. Usually on Sundays we eat only two meals (since we don’t have kids we have the luxury of sleeping in still). But because we only have a late breakfast and dinner, our breakfast has to be filling. One of my favorite breakfasts to throw together is a sweet potato breakfast hash. It has the perfect blend of protein, carbs and veggies, plus the leftovers are amazing on a Monday morning when you’re in a rush to get to work!
- 1 sweet potato, peeled & diced (1/2" cubes)
- ¼ cup onion, diced (~1/3 onion)
- ¼ cup red bell pepper, diced (~1/2 pepper)
- ½ lb brussels sprouts, stemmed & quartered (~10 bulbs)
- 3 slices of bacon
- 2-3 eggs (how ever many you want to eat!)
- In a skillet, cook the bacon slices until almost fully cooked then set aside to cool
- (Optional: microwave veggies - see notes below)
- Using the bacon grease, add the sweet potato, onion and bell pepper
- Cook for 3-4 minutes over medium heat
- Add brussels sprouts and cook until potatoes and sprouts are softened (~2 min)
- Slice bacon into pieces and toss bacon pieces into potato mixture
- Cook for 1 more minute, then set aside
- In a medium skillet, fry the eggs (optional: crack eggs directly on top of hash and let cook. I personally do not like my yolk too runny, so I cook it separately)
- Scoop hash onto a plate and serve with the egg on top!
Aren’t the colors just pretty? I love a little green in every meal! It’s also a great way to “hide” the flavor of healthy veggies.
Cooking the eggs on top of the hash (this was a previous method I tried, but I’m not a big fan of eating runny yolk)
Frying the egg separately and serving on top!