This Quick Sweet Potato Brussels Sprout Hash became one of my weeknight staples the moment I discovered how well those two vegetables play together. I first made it on a busy Monday evening when the fridge was sparse and I needed something that would be hearty, quick, and forgiving. The sweet edges of the potatoes caramelize against the savory, nutty halves of Brussels sprouts and the result is a contrast of crisp textures and mellow, smoky sweetness. It is the kind of dish that warms the kitchen and makes everyone lean in for a taste while I finish plating.

I love this combination because it hits several needs at once. It is fast enough for a 30 minute dinner, flexible enough to work as a vegetarian main or a protein-packed brunch, and forgiving enough that uneven cubes still turn into something delicious. The first time I made it I used leftover bacon and a hit of smoked paprika, and my partner declared it a keeper. Since then I have adapted the seasoning for tofu and turkey sausage, and it always performs. Texturally it balances crisp edges with tender centers and the simple spices let the vegetables shine.

Ingredients

• Sweet potatoes: 2 cups diced, about one large sweet potato. Choose firm, smooth-skinned sweet potatoes. They caramelize beautifully and add natural sweetness that balances the sprouts.
• Brussels sprouts: 2 cups trimmed and halved. Look for bright green heads without loose leaves. Halving exposes the cut surface for browning and concentrates their nutty flavor.
• Oil: 1 tablespoon olive oil or avocado oil. Use avocado oil for a higher smoke point if you plan to cook over higher heat; olive oil is fine for medium heat.
• Smoked paprika: 1 teaspoon. This gives a subtle smoke note that pairs well with bacon or plant proteins.
• Garlic powder: 1 teaspoon and onion powder: 1/2 teaspoon. These two dried aromatics boost savory flavor without extra chopping if you are short on time.
• Dried thyme: 1/2 teaspoon for a floral, earthy layer of flavor that complements both vegetables.
• Salt: 1/2 teaspoon plus more to taste and black pepper: 1/4 teaspoon. Season gradually and adjust after cooking.
• Onion (optional): 1/2 cup diced. Yellow or sweet onion adds a mellow base when caramelized.
• Bell pepper (optional): 1/2 cup diced. Red or orange peppers add color and a sweet note.
• Optional add-ins: 4 slices cooked bacon chopped, 1/2 pound turkey or breakfast sausage, 1 cup firm tofu cubes, or 2 to 4 eggs for serving.
• Optional toppings: Fresh parsley or chives, avocado slices, and hot sauce to finish.

Instructions

Step 1 Prep the Vegetables Cut the sweet potato into small even cubes about quarter inch to half inch so they cook through quickly. Trim the Brussels sprouts and slice them in half through the stem so they stay intact when cooked. Dice onion and bell pepper if using. Uniform pieces ensure even cooking and better caramelization. Step 2 Heat the Skillet Warm 1 tablespoon of oil in a large skillet over medium heat. A 10 to 12 inch cast iron pan gives the best crisp edges because it retains heat. If you do not have cast iron use a heavy stainless steel or nonstick skillet. Let the oil shimmer but not smoke before adding vegetables. Step 3 Cook the Sweet Potatoes Add the sweet potato cubes in a single layer, give them room and cook for about 8 to 10 minutes, stirring occasionally. Let pieces sit for a couple minutes between stirs to develop browning. You are aiming for tender centers and golden brown edges. If some pieces brown faster, reduce the heat slightly. Step 4 Add Brussels Sprouts and Seasonings Add the Brussels sprouts, onion, and bell pepper. Sprinkle smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper over the vegetables. Stir to distribute the spices evenly. The cut faces of the sprouts should make contact with the pan to get a caramelized surface. Step 5 Crisp and Cook Through Continue cooking for 10 to 12 minutes allowing the vegetables to caramelize. Avoid overcrowding the pan. If the pan is too full, transfer half to another pan or cook in batches. Let vegetables sit a few minutes between stirs to encourage crisp edges. Check tenderness by piercing the largest sweet potato cubes with a fork. Step 6 Add Optional Proteins and Eggs If adding cooked bacon or sausage stir it in during the last 5 minutes so it warms through and contributes fat for flavor. For eggs, make small wells in the hash, crack eggs into the wells, cover the skillet, and cook 4 to 6 minutes for runny yolks or a bit longer for firmer yolks. For tofu, pan sear cubed firm tofu separately until golden then fold into the hash. Step 7 Finish and Serve Remove from heat, taste and adjust seasoning. Garnish with chopped parsley or chives, avocado slices, and a dash of hot sauce if you like heat. Serve immediately while edges are still crisp.

Storage Tips

To store, cool the hash to room temperature no longer than one hour then transfer to an airtight container. Refrigerate for up to three days. For freezing, place in a shallow airtight container or heavy duty freezer bag and freeze up to three months. Thaw overnight in the refrigerator before reheating. Reheat in a hot skillet with a teaspoon of oil to revive crispness. If reheating from frozen, thaw in the refrigerator and then warm slowly to prevent the sweet potatoes from becoming mushy. Leftover eggs should be stored separately if possible as their texture changes quickly.

Ingredient Substitutions

If you do not have Brussels sprouts substitute thinly sliced green cabbage or broccolini for a similar texture. For sweet potato swap use yams or a mix of russet potato and butternut squash for variation in sweetness and starch. If you want vegan protein use extra firm tofu pressed and browned or canned chickpeas crisped in the skillet. Replace smoked paprika with regular paprika plus a few drops of liquid smoke if you prefer. Reduce salt for a low sodium diet and enhance flavor with fresh lemon juice at the end.

Serving Suggestions

Serve the hash with a simple green salad and crusty bread for a light dinner or top with a fried or poached egg for brunch. Avocado slices add creaminess and hot sauce or a squirt of lemon lifts the flavors. For a heartier meal pair with roasted chicken thighs or a side of whole grain toast. Garnish with fresh parsley or chives and a sprinkle of flaky sea salt for a restaurant feel at home.

Cultural Background

This style of skillet hash is rooted in simple, rustic cooking where sturdy vegetables and minimal seasoning are transformed by high heat and technique. Hashes evolved as a resourceful way to use odds and ends from the pantry and the method crosses many cuisines. The addition of smoked paprika reflects a modern pantry influence that nods to Spanish flavors while the use of sweet potato and Brussels sprouts speaks to seasonal winter cooking popular in North America.

Seasonal Adaptations

In winter emphasize root vegetables and use roasted chestnuts or parsnips together with the sweet potato. In summer lighten the dish by swapping sweet potato for new potatoes and folding in fresh summer herbs and cherry tomatoes near the end. For holiday menus consider adding toasted pecans and a drizzle of balsamic glaze to create a more festive side dish.

Meal Prep Tips

Cook a double batch and divide into individual portions for grab and go lunches. Keep creamy components like avocado or dressings separate until serving. If preparing for the week, store protein components like cooked sausage or bacon in separate containers and add to warmed hashes to maintain texture. Label containers with dates and use within three days for best quality.

Final thought: This quick hash rewards simple technique and small adjustments. It is reliable, affordable, and adaptable making it a staple you will return to again and again. Make it your own and enjoy how a few pantry staples become something memorable.