This quick sweet potato and Brussels sprout hash has been a weekday lifesaver in my kitchen for years. I first put these two humble vegetables together on a hectic Sunday morning when I had a single sweet potato and a bag of Brussels sprouts left in the crisper. What began as a pantry rescue quickly turned into a favorite: the sweet-nutty notes of roasted sweet potato paired with the caramelized, slightly bitter charms of Brussels sprouts create a balance that's unexpectedly comforting. The edges get crisp, the insides melt, and every bite offers a contrast of texture that keeps everyone at the table reaching for another forkful.

I love this dish because it’s flexible: it can be light and vegan with just a drizzle of good olive oil, or hearty and protein-packed when I stir in chopped bacon or crack a few eggs on top. It comes together in about 30 minutes and uses ingredients I almost always have on hand. Over time I’ve refined little techniques—how small to dice the sweet potato for even cooking, when to let the pan sit undisturbed for the crispiest edges—and those tiny adjustments make a world of difference. Serve it straight from the skillet and watch it disappear.

Ingredients

• Sweet potatoes: Use 2 cups diced sweet potato (about 1 large sweet potato). Look for firm, smooth-skinned tubers—Garnet or Jewel varieties are great for sweetness and hold their shape. Dice into roughly 1/2-inch cubes so they cook evenly and develop crisp edges.
• Brussels sprouts: 2 cups trimmed and halved. Choose small to medium sprouts with tight leaves and a bright color; the denser the sprout, the better it caramelizes without falling apart.
• Oil: 1 tablespoon olive oil or avocado oil. I like California Olive Ranch extra-virgin olive oil for flavor, or avocado oil for its high smoke point when you want extra crisping.
• Seasonings: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon salt (adjust to taste), and 1/4 teaspoon black pepper. Smoked paprika (La Chinata is a reliable brand) brings warmth and a faint smokiness that pairs beautifully with sweet potato.
• Optional aromatics: 1/2 cup diced onion and 1/2 cup diced bell pepper. Use a sweet yellow onion for mildness or a red onion for color. Bell pepper adds a bright crunch.
• Optional add-ins: 4 slices cooked bacon (chopped), 1/2 pound turkey or breakfast sausage, 1 cup tofu cubes, or 2-4 eggs for serving. These let you turn the vegetable base into a complete meal.
• Optional toppings: Fresh parsley or chives, sliced avocado, and hot sauce—add these at the end for freshness and contrast.

Instructions

Step 1 — Prep the vegetables: Peel the sweet potato (optional) and cut into small, even 1/2-inch cubes so they cook uniformly. Trim the Brussels sprouts by removing any loose outer leaves and slice each in half through the stem. Dice onion and bell pepper into similar-sized pieces if using. Evenly sized pieces ensure simultaneous cooking and consistent texture. Step 2 — Heat the skillet: Warm 1 tablespoon olive oil or avocado oil in a large skillet over medium heat. A 10- to 12-inch cast iron skillet is ideal because it retains heat and produces superior browning. The oil should shimmer but not smoke—about 325–350°F if you’re measuring. This setup creates the Maillard reaction that gives you crisp edges. Step 3 — Cook the sweet potatoes: Add the diced sweet potatoes in a single layer, if possible, and cook for 8–10 minutes, stirring occasionally. You want them to brown and begin to soften; test with a fork. If the pan gets crowded, work in batches or give the pan time to release the pieces—pushing too often prevents proper browning. Step 4 — Add Brussels sprouts and seasonings: Add the halved Brussels sprouts, onion, and bell pepper (if using) to the pan. Sprinkle in smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Stir to coat the vegetables with spices, then press them into the skillet so the cut sides of the sprouts contact the pan—this yields better caramelization and flavor development. Step 5 — Crisp and cook through: Continue to cook for 10–12 minutes, allowing the vegetables to caramelize. Avoid overcrowding: leave space so moisture can evaporate and edges can crisp. Let the mixture sit undisturbed for 2–3 minutes between stirs to encourage golden-brown patches. Test doneness by piercing a sweet potato cube with a fork—it should be tender but not mushy. Step 6 — Add proteins or eggs (optional): If using cooked bacon or sausage, stir it in during the last 5 minutes to heat through and let flavors meld. For eggs, make small wells in the hash, crack eggs into them, cover the skillet, and cook 3–6 minutes depending on desired doneness: 3–4 minutes for runny yolks, 6 minutes for fully set yolks. Step 7 — Serve: Remove from heat, taste and adjust seasoning, then garnish with fresh herbs, avocado slices, and a splash of hot sauce if you like. Serve immediately straight from the skillet so you preserve the crisp texture.

Storage Tips

Cool leftover hash to room temperature no more than two hours after cooking, then store in an airtight container in the refrigerator for up to four days. For best texture when reheating, warm in a skillet over medium heat with a teaspoon of oil and stir occasionally—this refreshes the crisp edges. To freeze, spread cooled portions on a tray to flash-freeze, then transfer to a freezer bag or container; label with the date and keep for up to three months. Thaw overnight in the fridge before reheating for best results.

Ingredient Substitutions

If you don’t have sweet potatoes, use butternut squash or Yukon gold potatoes for a different profile—Yukon gold will be less sweet and slightly creamier. Swap Brussels sprouts for shredded cabbage or broccoli florets if you prefer; keep cooking times similar but adjust for denser vegetables. For oil, avocado oil tolerates higher heat and gives extra crispness. Replace smoked paprika with a pinch of chipotle powder for heat, or regular paprika and a dash of liquid smoke if you don’t have smoked paprika on hand.

Serving Suggestions

Serve this hash for brunch alongside toast and a simple green salad, or top it with a poached or fried egg for a hearty breakfast. For a dinner plate, offer a side of quick pan-seared chicken or serve with a dollop of Greek yogurt if not avoiding dairy. Garnish with chopped parsley or chives for freshness, avocado slices for creaminess, and a drizzle of your favorite hot sauce for brightness. It also makes an excellent base for a grain bowl—add quinoa or farro and a scattering of toasted nuts.

Cultural Background

Hashes are a practical, one-skillet tradition in many cuisines—originally a way to transform leftover roasted or boiled vegetables and meats into a warm, cohesive meal. Combining sweet potatoes and Brussels sprouts is a contemporary riff on classic American breakfast hashes, leaning into seasonal produce and modern spice blends like smoked paprika. The method—searing for caramelization, then finishing gently—echoes techniques used in European home kitchens and farm-to-table cooking where texture and flavor are prized.

Seasonal Adaptations

In winter, add roasted chestnuts or toss in cubed roasted squash to deepen the cozy notes. Spring invites a swap of Brussels sprouts for early asparagus and the addition of fresh lemon zest for brightness. For summer, use sweet peppers and finish with chopped basil instead of parsley. For holiday meals, fold in dried cranberries and toasted pecans for a sweeter, more festive version, or add sage and browned butter (if not dairy-free) for a richer flavor profile.

Meal Prep Tips

Make a double batch on Sunday and portion into single-serving containers for grab-and-go breakfasts or lunches. Keep avocado and herbs separate until serving to maintain freshness. If you plan to reheat often, undercook the sweet potatoes slightly during the first cook so they don’t become too soft after repeated reheating. For eggs, store the base hash and cook eggs fresh to keep yolks runny and appealing.

Final thought: this hash is one of those dishes that rewards little experiments—different fats, a new herb, or a swap of proteins—so make it yours and savor how something so simple can become a reliable favorite. Share it hot from the pan and enjoy the small pleasure of a well-made, flavorful skillet meal.