Sweet Potato Hash Breakfast Bowl

A hearty, 5-ingredient breakfast hash with sweet potato, brussels sprouts, and apple! A protein- and fiber-packed meal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 166

Author Kim

3-4 slices bacon
1 small onion
1 medium sweet potato cut into ½-inch cubes
2 garlic cloves minced
2 cups halved or quartered (depending on size) Brussels sprouts with stems removed
1 medium apple diced
8 large eggs fried, scrambled, soft boiled, whatever your preference
salt and pepper to taste
Optional for garnish: fresh herbs such as parsley, chives or basil chopped
Topping options: cheese, sliced avocado, hot sauce

Heat a large skillet over medium heat and add bacon. Cook until desired doneness, then remove from pan to plate lined with a paper towel. When cooled, crumble bacon and set aside.
Reserve about 2 tablespoons bacon grease in pan, and add onion and sweet potato to the skillet and toss to coat.
Cook until sweet potato has softened, about 10 minutes, then stir in garlic, Brussels sprouts and apple and cook for about 10-15 mins longer and until mixture is soft and caramelized. Remove from heat and stir crumbled bacon into the mixture.
Cook eggs to your desired preference, fried, scrambled, or soft boiled.
Combine sweet potato hash with 2 eggs per serving in a bowl. Season with salt and pepper to taste. Garnish with fresh herbs and any other toppings you desire.