Sweet Potato and Brussels Sprout Hash

December 13, 2013 | By | COMMENTS


Beyoncé and I have so much in common. While she was holding tight to her secret album, waiting until last night to release it, I was holding tight to this post, only wanting to share it at the perfect moment. And now, at last, on this Friday before a snowy New York weekend (a weekend in which I’m supposed to fly back to L.A.) I’m ready to share it with you. It’s probably the prettiest thing I’ve made in a long time and, like most of the best things, it was made completely on the fly, using up all of the items in my fridge before I left for three weeks. Now I’ll have to re-buy those items when I get back because clearly I want to make this again.

The key is a cast iron skillet. The recipe employs a technique I first learned about from the Marion Cunningham Breakfast Book when I made her potatoes: you pour in a thin layer of vegetable or Canola oil, heat it up until it’s extremely hot, then add your cubed potatoes, leaving them to sizzle for a while and then flipping and leaving and flipping until they’re toasty brown all over the outside and tender and fully cooked on the inside. This time around, I did that with sweet potatoes.


There was one white sweet potato and one orange sweet potato (or a yam, though a commenter corrected me the other day and said that what I thought was a yam is actually a sweet potato; I’m so confused). Just cube them as you see here, add them to the hot oil, sprinkle with salt and leave them alone for a bit. When you flip one and it’s crusty brown, you can flip them all and continue to cook them. The game you’re playing here is that you want them to get crispy on all sides without burning (the sugar in sweet potatoes makes them more likely to burn). Just hang around and keep your eye on them; meanwhile, shred up a bunch of Brussels sprouts. When the potatoes are good and crisp and almost cooked all the way through, add the shredded Brussels sprouts (use about 10 sprouts).


Sprinkle with salt and pepper and, at this point, add a splash of olive oil. It’s a weird step but it works because the olive oil adds its own distinct flavor here and also lubricates the brussels sprouts which will also start to fry in that really hot pan. Stir everything around and cook until everything is taken right to the edge (dark brown but not burnt).


At this point, you can turn off the heat (taste for salt) and then fry up an egg or two in olive oil. Scoop the hash on to a plate, top with the egg and grate some Parmesan or Pecorino on top.


It’s a totally weird but harmonious breakfast that’s as colorful as it is tasty. And there it is. Beyoncé and I are now going to take a well-deserved weekend break: see you back here on Monday.

Tags: , , , ,

Categories: Breakfast, Recipes

  • Danielle Gahl

    Now my weekend brunch plans must have a new menu (and soundtrack.) damn you and Beyoncé for your unscheduled awesomeness.

  • Zac

    If you wanted to add an herb or spice, what might you choose?

  • Kimberly Wydeen

    I can’t speak for Adam, but I make something similar for breakfast often and add smoked sweet paprika to the sweet potatoes (or whatever potato you have around). It adds a nice depth without overwhelming.

  • Adam Amateur Gourmet

    Aleppo pepper would be great; anything red and a little spicy.

  • http://www.omeletta.com/ Ruthy

    Wait, I’m confused about the yam/sweet potato thing as well? Thought yams are white, and sweet potatoes are orange.
    In any case- this looks fabulous! I love cooking in my cast iron skillet too, it makes me feel intrepid in the kitchen.

  • http://www.becauseilikechocolate.com/ Mallory @ Because I Like Choco

    Great pictures Adam! The egg on top definitely makes it!

  • Shelley

    This looks yummy. I’m a sucker for anything with sweet potatoes. :)

    Both the white and the orange ones are sweet potatoes. Real yams aren’t native to North America, and you can (usually) only buy them in international markets, if you can find them at all. I read once that African slaves began calling the orange ones yams because they resemble the yams in Africa, and the name stuck. I don’t know if that’s true, though.

  • AppleMartini

    Would bacon be a good addition to this?

  • Adam Amateur Gourmet

    Of course! I’d cut the bacon into lardons, put in the cold pan, turn up the heat, render out the fat while crisping the bacon…then remove the bacon and use the bacon fat to fry the potatoes. Reincorporate the bacon at the end.

  • Marcella Lee

    I don’t think this sounds weird at all! Sounds like the kind of meal I like to make for myself at any time of day. It is very beautiful. I love the addition of brussel sprouts.

  • agypsieswife

    a little cumin and coriander?

  • johanne

    i need my money im not interesting

  • Ttrockwood

    This hash looks awesome!
    And speaking of – you read how beyonce and jay-z are going vegan til christmas? I’m sure they would love this dish with some chickpeas instead of the egg……

  • Dee

    This is my favorite breakfast and I have eggs with veggies all the time. Add some quinoa to make it even more filling.

  • http://www.mykitchenstories.com.au/ My Kitchen Stories

    Oh Adam you have more than enough in common with Beyonce to compare notes on this auspicious occasion. i love that you hung onto this post just long enough and not a minute later. it looks delightful. i am hoping that there are still brussel sprouts availably here in sunny hot Sydney.

  • Ruth

    Hello, Im Ruth, Im from China, Where are you from?

  • Scott M Garcia

    that is one yummy brunch…

  • Darrell Parks

    Hey, Scott. got an email from CNN saying you were following me on the CNN forums. My first cyber stalker, I feel so honored. LOL How ya doin?

  • http://www.worldclasslasik.com/manhattan-lasik-center-must-ask-questions More About Lasik

    Sounds like epicness!

  • macksmith345

    good for me It’s look very simple because I am a vegetarian and I am
    not a good cook so thanks for the lovely and wonderful recipe. and we
    can change some ingredients for our convenience.


    Roast & BBQ menu in Melbourne | Spit Roast Catering