It’s easy to fall into a breakfast rut—and this savory option featuring two seasonal all-star veggies is just the thing to make you excited to stop hitting the snooze button and get up and cook. The hash is a triple threat: Antioxidants and vitamins fortify the immune system, protein keeps you full, and the colorful cornucopia of vegetables and eggs is also pretty enough for brunch guests.
- 1 medium sweet potato, peeled and diced
- 2 teaspoons olive oil
- 2 cups trimmed Brussels sprouts, halved (or quartered if large)
- 1/2 cup diced white onion
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon crumbled dried rosemary
- 1 tablespoon fresh parsley, more to garnish
- 3 eggs
- For 1 serving out of 3
- Calories 171
- Protein 9 g
- Carbs 17 g
- Fiber 4 g
- Sugars 4 g
- Sodium 111 mg
- Fat 8 g
- Saturated 2 g
- Preheat oven to 400 degrees.
- In a small pot, boil sweet potatoes for about 2 minutes until beginning to soften and can just be pierced with a fork.
- Meanwhile, heat a cast-iron skillet over high heat and drizzle in olive oil. Saute Brussels sprouts and onions.
- Drain sweet potatoes and add to skillet with thyme, rosemary, and parsley. Continue cooking for 3 more minutes, coating vegetables in herbs.
- Make 3 small indentations in mixture and crack an egg into each one. Transfer the skillet to the oven and bake for 10 minutes or until eggs reach desired doneness.
- Broil for 1 to 2 additional minutes to turn veggies slightly golden, then carefully remove from the oven. Garnish with additional parsley.