Breakfast, lunch, dinner, snacks…I’d eat this Sweet Potato & Brussels Sprouts Hash with Bacon any dang time of day. Wouldn’t you? Whole30 or not, brunch or not (more like brunch or bust).
My mom and aunt (who happen to be identical twins, by the way) are hands down one-million-percent OBSESSED with this “veggie hash” recipe, as they call it, that has parsnips, carrots (or sometimes sweet potatoes), bacon, and some kind of magical spice blend (see my Sunny Sweet Potato Hash). Any time they do a Whole30, are making brunch, having people over, or going somewhere they have to bring a dish…it’s the VEGGIE HASH. If you can’t tell, we totally make fun of them for it. But it IS dang delicious, especially if you put some poached eggs, avocado, or chicken sausage to go with it. We’re all happy campers.
There’s also this sweet potato and brussels sprouts hash recipe that I get every chance I can whenever I order from Territory foods. So *obviously* I had to recreate it – took my favorite parts of that hash + my mom’s favorite veggie hash, and here you go: a Sweet Potato & Brussels Sprouts Hash with Bacon that I am now obsessed with and probably shouldn’t make fun of my mom for anymore because I totally get it.
Serve with poached eggs. Maybe some avocado. And maybe a little extra protein on the side, like some Roasted Garlic Chicken Sausage. Mmmm.
PS – if you’re looking for Whole30 bacon. This is where I get mine!
*cue the droolfest*. Don’t worry, no judgement here!
- 4 slices bacon
- 1 large sweet potato, shredded with a food processor
- ½ lb brussels sprouts, shredded with a food processor
- ½ medium red onion, peeled and sliced
- 1 Tbsp minced garlic
- 1 Tbsp Primal Palate breakfast blend (sub your favorite spice blend!)
- ½ tsp paprika or chipotle powder
- Sea salt and pepper, to taste
- Heat a large cast-iron pan over medium-high heat. Wait for about a minute for it to get hot, then add the slices of bacon. Cook until crispy, about 5-7 minutes, flipping halfway.
- Remove the bacon from the pan and set aside on a paper-towel lined plate.
- Add the onion and minced garlic. Stir and cook for about a minute, then add in the shredded potatoes and brussels sprouts. Add the seasoning blend and paprika or chipotle pepper on top.
- Give it a stir halfway through so the hash cooks on all sides - don’t mix it too much or it will get mushy! It should take about 8-10 minutes.
- When the potatoes are done, remove the pan from the heat. Top with bacon, chives, and poached eggs and/or avocado on top!