If you didn’t have your fill of fall flavors at Thanksgiving dinner, you’ll love this fall breakfast hash recipe. I’ve enjoyed hash as weekend brunch at restaurants, but this recipe was my first attempt to make breakfast hash at home. I like how you can add in almost anything you want. In this case I was inspired by a recipe I found on Pinterest and I used a sweet potato, red onion and the always winning combination of bacon and brussels sprouts. The bacon makes the leaves of the brussels sprouts flavorful and crispy. If you think you don’t like brussels, you’ve probably never had them cooked in bacon with a fried egg on top!
Fall Breakfast Hash
Adapted from How Sweet Eats Blog
4 slices of bacon, cut in to bite sized pieces
Recommended: Nueske Applewood Smoked Bacon
1/2 red onion, diced
1 sweet potato, peeled and cubed
2 cloves of garlic, minced
10 brussels sprouts, sliced and stemmed
salt and pepper
1. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and put it on a plate with a paper towel.
2. Add the onion and the sweet potato to the bacon grease in the skillet and cook until the sweet potato is soft, about 8-10 minutes.
3. Stir in the garlic and cook for about 30 seconds before adding the brussels sprouts. Cook for 5 minuets or so until the brussels sprouts are brown and cripsy on the edges. While the brussels sprouts are cooking, fry the eggs to your liking. Serve the eggs on top of the hash with a side of toast!