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sweet potato brussels sprouts hash in a skillet

Sweet Potato Brussels Sprouts Hash

This sweet potato brussels sprouts hash with plantains is a delicious way to mix up your morning meal!
Course Breakfast
Cuisine American
Keyword sweet potato brussels sprouts hash, sweet potato plantain hash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308kcal
Author Snacking in Sneakers


  • 2 medium sweet potatoes
  • 4 tbsp olive oil, divided (or avocado oil)
  • 1/2 pound brussels sprouts, quartered
  • 1 ripe yellow plantain, halved the long way then sliced into ¼ inch pieces
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Place the sweet potatoes in a microwavable safe bowl, poke a few holes in them with a fork, and cover with a damp paper towel. Microwave for 4 to 5 minutes, or until they’re mostly tender. Chop into bite-size pieces.
  • Meanwhile, heat 1 tablespoon of the olive oil over medium heat. Add the brussels sprouts. Cook for about 6 minutes, until the outsides start to caramelize a bit.
  • Add another 2 tablespoons of olive oil to the pan and wait for 30 seconds. Then add the plantains. Cook for 3 minutes, stirring every minute, until the plantains have started to get a bit golden on both sides.
  • Add another 1 tablespoon of olive oil to the pan and wait 30 seconds. Stir in the chopped sweet potatoes, salt, and pepper. Continue cooking the hash for another 4 to 5 minutes, or until the brussels sprouts are tender.
  • Serve warm as-is, or add a fried egg or two on top. Enjoy!


Nutrition analysis (approximate per serving, does not include topping with eggs):  308 calories, 14 g fat, 2 g saturated fat, 46 g carbohydrate, 6 g fiber, 17 g sugar, 4.5 g protein, Vitamin A: 293%, Vitamin C: 105%, Calcium: 6%, Iron: 10%, Potassium: 25%


Calories: 308kcal