This Quick Sweet Potato Brussels Sprout Hash has been one of my favorite quick meals since I first paired these two vegetables on a busy Sunday morning. I discovered the combination while cleaning out my fridge: a leftover sweet potato, a bag of Brussels sprouts, and a craving for something warm and crunchy. The caramelized sweet potato cubes and the slightly nutty, charred edges of the sprouts married in the skillet and produced an unexpectedly bright, comforting dish. It’s the kind of food that makes you linger at the stove, stirring between sips of coffee, because the smell is so inviting.

What I love about this dish is its balance of texture and flavor — sweet, salty, smoky, and herbaceous all at once. The sweet potato softens and becomes almost creamy inside while developing a crisp exterior; the Brussels sprouts keep a dense, satisfying bite and develop little pockets of char where their outer leaves meet the pan. It’s flexible: keep it plant-based, fold in bacon for smoky depth, or nestle eggs into wells for a silky finish. Every time I make it, someone asks for seconds, and I’ve taken it to potlucks, brunches, and last-minute dinners with equal success.

Ingredients

• Sweet potatoes (2 cups diced): Choose a firm, orange-fleshed sweet potato (about 1 large). Look for blemish-free skin and even color. The natural sugars caramelize in the skillet to create golden, slightly crisp cubes.
• Brussels sprouts (2 cups, trimmed and halved): Go for medium heads with tight leaves — larger ones can be a bit more bitter. Halving them exposes more surface area for browning and concentrates flavor.
• Olive oil or avocado oil (1 tablespoon): Use a neutral-tasting oil with a high smoke point if you want more char (avocado is ideal) or extra-virgin olive oil for rounded flavor.
• Smoked paprika (1 teaspoon): Adds warmth and a subtle smoky undertone without needing smoked meats.
• Garlic powder, onion powder, dried thyme, salt, and pepper: These pantry spices build a seasoned foundation so the vegetables sing without extra complexity.
• Onion and bell pepper (each 1/2 cup, optional): Diced, these soften into sweet pockets that complement the starchy sweet potato and the vegetal sprouts.
• Optional proteins: chopped cooked bacon, 1/2 pound turkey or breakfast sausage, or 1 cup tofu cubes give you protein options; 2–4 eggs for serving make it a complete meal.
• Toppings: Fresh parsley or chives, avocado slices, and hot sauce brighten the finished pan and add texture contrast.

Instructions

Prep the Vegetables: Peel (if you prefer) and cut the sweet potato into small, uniform 1/2-inch cubes so they cook evenly. Trim the Brussels sprouts, remove any loose outer leaves, and halve them through the stem. If using onion and bell pepper, dice into similar-sized pieces so everything finishes at the same time. This prep takes 10–15 minutes and sets you up for even caramelization. Heat the Skillet: Place a large skillet (cast iron works best for crisp edges) over medium heat and add the oil. Give the pan a minute to warm — the oil should shimmer but not smoke. Proper pan heat is the secret to getting those golden surfaces instead of steaming the vegetables. Cook the Sweet Potatoes: Add the sweet potato cubes in a single layer and let them cook undisturbed for 3–4 minutes to establish a crust. Stir and continue cooking for another 5–6 minutes until you can pierce a piece with a fork but it still holds shape. If the cubes begin to stick heavily, reduce heat slightly and scrape gently — patience yields crispiness. Add Brussels Sprouts and Seasonings: Toss in the halved Brussels sprouts, onion, and bell pepper if using. Sprinkle smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Stir to combine so the spices coat the vegetables evenly. Spread the mixture back into an even layer and let it sit for a few minutes between stirs to encourage caramelization. Crisp and Cook Through: Continue cooking for 10–12 minutes, stirring every 2–3 minutes so pieces brown but don’t burn. If your pan looks crowded, remove some with a slotted spoon or cook in batches — overcrowding creates steam and prevents browning. Look for deep golden edges on the sweet potatoes and browned tips on the sprouts. Add Optional Proteins and Eggs: If using bacon or sausage, stir it in for the last 4–5 minutes so the fat melds with the vegetables. For eggs, make small wells in the pan, crack eggs into them, cover, and cook 3–6 minutes depending on how runny you prefer the yolks. For tofu, toss in cubed and seared tofu at the end to warm through. Finish and Serve: Remove from heat, sprinkle with fresh herbs, add avocado slices and a dash of hot sauce if desired, and serve immediately straight from the skillet. Taste and adjust salt and pepper as you go — a final squeeze of lemon can brighten the whole pan.

Storage Tips

Cool the pan completely before transferring leftovers to airtight containers — this prevents condensation and sogginess. Refrigerate for up to 4 days; to reheat, warm a skillet over medium and add the hash in a single layer, turning occasionally until edges crisp again (3–6 minutes). For freezing, spread the cooled hash on a baking sheet to flash-freeze, then transfer to freezer bags in single-portion sizes; thaw overnight in the refrigerator and reheat on the stovetop to reclaim texture. Avoid freezing avocado and eggs — add fresh when serving.

Ingredient Substitutions

If you don’t have Brussels sprouts, try cauliflower florets or thinly sliced cabbage for similar caramelization. Swap sweet potato for Yukon gold potatoes or butternut squash — reduce cooking time slightly for smaller cubes. Use smoked turkey or tempeh instead of bacon for a smoky note. If you’re gluten- or soy-free and want protein, choose cooked chicken or extra-firm tofu (press and pat dry). Adjust spice levels: smoked paprika is key for depth, but a touch of cayenne adds heat if you like it spicy.

Serving Suggestions

Serve directly from the skillet for a rustic presentation. Top with a soft-boiled or fried egg, scatter chopped parsley or chives, and add avocado slices for creaminess. Pair with a crisp green salad or crusty bread for a brunch spread, or serve as a side with roasted chicken or fish for dinner. For a Mexican-inspired twist, top with queso fresco and lime, and for an Asian angle, finish with a splash of tamari and toasted sesame oil.

Cultural Background

Hash-style dishes are a global concept: small pieces of leftover ingredients fried together to create a hearty, cohesive plate. This incarnation leans on North American produce — sweet potatoes are native to the Americas and have long been used in savory and sweet applications. Brussels sprouts, with roots in Belgium and northern Europe, bring a classic winter green to the mix. Combining root vegetables with cruciferous veg in a skillet is modern comfort cooking at its best, blending simplicity and nourishment.

Seasonal Adaptations

In fall and winter, use freshly harvested sweet potatoes and robust Brussels sprouts for the sweetest results; add a pinch of cinnamon or nutmeg for warmth. In spring and summer, swap in new potatoes and halved radishes for a lighter feel, and finish with fresh lemon zest and herbs. Holiday versions can include chopped chestnuts or roasted squash and a drizzle of maple for festive sweetness.

Meal Prep Tips

Chop vegetables in advance and store them in separate airtight containers in the refrigerator for up to 48 hours. Par-roast diced sweet potatoes on a sheet tray to speed up skillet time — 10–12 minutes at 425°F (218°C) until just tender — then finish with sprouts and seasonings in the pan. Portion into meal-prep containers with separate avocado and egg packets to maintain texture; reheat in a skillet for best results.

Give this skillet a try on a weekday morning or a relaxed weekend; it reliably delivers texture, flavor, and comfort. I hope it becomes a staple in your kitchen as it has in mine — feel free to experiment with proteins and toppings to make it your own.