Easy Sweet Potato and Brussel Sprout Breakfast Hash

Sweet Potato and Brussel Sprout Hash

Breakfast or lunch? Which one do you struggle with the most?!

I put a poll out on Instagram a few weeks ago asking people which meal they struggled with more - breakfast or lunch and the results were pretty close.

When I ask close friends and family which meals they usually struggle with the overwhelming response is either breakfast and lunch. These are the meals that are just a little bit harder to make healthy for most people, and usually, time is the barrier when it comes to eating a healthy breakfast. You’re rushing out the door in the morning with no time to even think about eating breakfast let alone a healthy one.

Well my friend, I’ve got answer for you! Meal prep. I know, I know, you’ve heard it a thousand times before but let me just say it again, a little prep can go a LONG way when it comes to breakfast in the morning. If you take just thirty minutes on a Sunday to prep breakfast for the week, that is time well spent.

Thankfully, this recipe for Easy Sweet Potato and Brussel Sprout Hash only takes around thirty minutes to make and it is the perfect meal prep recipe. If you make this recipe, you’ll have enough food for a healthy breakfast at least three or four days out of the week which is a pretty good return on investment for only thirty minutes.

Let’s get into it!

Diced Sweet Potatoes

First, you’ll start by browning your ground pork and flavoring it with all the seasonings like sage, garlic powder, onion powder, etc. You can also use ground turkey or chicken here if you’re not a huge fan of ground pork. Next, you’ll remove the pork from the pan and start cooking your sweet potatoes. Aren’t they gorgeous?

Sliced Brussel Sprouts

Next, once your sweet potatoes are tender, it’s time to add in the shredded brussel sprouts. You’ll add in two cups here as well (did I tell you this breakfast was packed with veggies?!). You can shred your brussel sprouts by hand or you can buy a pre-shredded bag from your local grocery store to make things even easier.

Sweet Potato and Brussel Sprouts Hash

Once your brussel sprouts and potatoes have had some time to cook and hang out with each other, it’s time to add your ground pork back in and let everything have a party for a few more minutes. Now is the time to taste the hash and add in a little extra salt, pepper, garlic powder, red pepper flakes, or whatever else your heart desires.

Sweet Potato and Brussel Sprouts Hash

Finally, it’s time to serve and eat. I love serving this hash with fresh tomatoes, a fried egg, and a sprinkle of fresh parsley on top for even more freshness. You can also skip all of that and just reheat your hash in a skillet or microwave and serve with fresh fruit!

Easy Sweet Potato and Brussel Sprout Breakfast Hash

Sweet Potato and Brussel Sprout Breakfast Hash


  • 2-3 tbsp olive or avocado oil

  • 1 pound ground pork (could also use ground turkey or ground chicken thighs)

  • 1/2 tsp sage

  • 1/2 tsp red pepper flakes

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 2 cups diced sweet potatoes

  • 2 cups shredded brussel sprouts

  • salt + pepper to taste


  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil is hot, add in the ground pork and brown. Break up the meat as it cooks in the skillet and season it with the sage, red pepper flakes, garlic powder, onion powder, and salt. When the meat is cooked through and browned, remove from the skillet.

  2. Lower the heat to medium and add in the remaining tablespoon of oil. Add in the sweet potatoes, sprinkle them with a little salt, and give them a stir. Cover the sweet potatoes with a lid and cook until they are tender, around 10-15 minutes, stirring occasionally.

  3. Once your sweet potatoes are tender, increase the heat to medium-high and in the brussel sprouts as well as small sprinkle of salt.. Depending on the type of pan you’re using, you may need to add a little more oil. Cook until the brussel sprouts start to become tender and then stir in the ground pork.

  4. Taste the hash and season with salt and pepper as needed. I also love adding a little more garlic powder and red pepper flakes at this stage for extra flavor. Cook for a few more minutes, until the brussel sprouts are tender and the ground pork has been reheated. Serve immediately with a fried egg on top or fresh fruit!

Sweet Potato and Brussel Sprout Breakfast Hash