Sweet Potato and Brussel Sprouts Hash with Poached Eggs

The highlight of any Sunday brunch.
Dish Type: breakfast Lifestyle: dairy free, gluten free, nut free, vegetarian



3 slices bacon ( optional- or use Phoney Baloney coconut bacon)

4 cups sliced brussel sprouts

½ a large sweet potato diced

½ small onion, thinly sliced

salt and pepper to taste

4-8 eggs, poached

Salt and pepper to taste

Pinch of chili flakes


If using bacon, crisp bacon up in a skillet, then set aside on paper towel.

Wipe out pan,  and  heat 1 T oil over med high heat, and add onions, stir for 2-3 minutes.

Add sliced brussel sprouts and sweet potato and a generous pinch of salt and pepper. Lower heat to medium and stir frequently, until vegetables are melting and tender, about 20 minutes.

Crumble cooled bacon into the brussel sprout/sweet potato mixture, stirring to incorporate. Keep on very low heat while making eggs.

Poach ( or fry)  eggs to desired done-ness. Divide brussel sprout hash among 3-4 bowls. Top with eggs. Sprinkle eggs with finishing salt, cracked pepper and  chili flakes.

Serve immediately.