I am usually a sweet breakfast girl. Dishes like these blood orange buttermilk pancakes are always at the top of my list. However, this greens and sweet potato hash recipe may have won me over to the savory side… I first tried something similar at a little brunch place near our old apartment called, Hash. I fell in love with their truffle hash which has shredded brussels sprouts, carrot, and kale topped with white truffle aioli. As soon as I took the first bite, I told Will I had to figure out how to recreate it at home.
The first time I tried to make the recipe at home it failed miserably. Whatever you do, you have to cook the greens and sweet potato separately to get them crispy. I originally tried to cook the potatoes in a skillet and add the greens towards the end of cooking and it made a mushy mess. Ugh. Luckily the second time around was a success so I knew then I had to share it all with you!
This recipe definitely isn’t a quick weekday meal but more of a leisurely brunch sort of dish. I added a few pinches of black truffle salt to mine to add a bit more flavor, but I know this isn’t always easy to find in the store. Either way, this dish is a delicious way to start your day off with a plate full of colorful vegetables, filling fiber, and sustaining protein.Print
Add some more vegetables to your brunch this weekend by whipping up these greens and sweet potato hash.
- 1/2 yellow onion, sliced into half moons
- 2 tablespoons butter, divided
- 2 sweet potatoes, chopped (~2 cups)
- 2 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 2 cloves garlic, minced
- 5 cups shredded brussels sprouts and kale (I got a mixed bag from Trader Joe’s)
- 1/8 teaspoon black truffle salt (optional)
- 3 eggs
- Salt and Ground Black Pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, toss the sweet potatoes, olive oil, paprika, garlic, salt and pepper together until potatoes are evenly coated. Spread in a single layer on a cookie sheet.
- Bake potatoes for 40-50 minutes or until soft. Turn every 10 minutes or so while baking to help them brown evenly.
- Heat 1 tablespoon of the butter in a skillet until foamy. Add the onion and stir to coat. Let cook ~30 minutes, stirring occasionally, until soft and caramelized. Remove from skillet and set aside.
- Melt the other tablespoon of butter in the same skillet and add the greens. Toss to coat in butter and cook for 5-7 minutes or until wilted. Sprinkle with truffle salt if using. Remove the greens from the pan and set aside.
- Add additional butter if needed or just gently break the eggs into the same non-stick pan you have been using all along. Cook over low heat until white is opaque and yolk begins to firm up to your liking.
- Combine the potatoes and onions in a bowl and toss.
- To serve, arrange 1/3 potatoes, 1/3 the greens, and 1 egg on a plate. Sprinkle with additional salt an pepper.
This recipe serves 2-3. Nutrition facts have been calculated for 3 servings so keep that in mind when decreasing the number of servings.
- Serving Size: 1/3 Recipe
- Calories: 333 kcals
- Sugar: 7 g
- Sodium: 289 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 129 mg