Sweet Potato Brussels Sprouts Hash
This sweet potato brussels sprouts hash with plantains is a delicious way to mix up your morning meal!
Servings 4 servings
Calories 308kcal
Ingredients
- 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
Instructions
- 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!
Notes
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%
Nutrition
Calories: 308kcal