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Use up odd leftovers with an easy hash complete with a runny egg. Top with grated cheese and hot sauce for a filling breakfast or a quick dinner.
By Taylor Kadlec
On weeknights when Marc is working and I’m faced with cooking for one, nine times out of ten, my dinner of choice is some sort of veggie hash with an egg or two on top. Sometimes I’ll throw some leftover meat in there or work around leftovers that we have, but my all-time favorite veggie combination is sweet potatoes and brussels sprouts.
So when Safest Choice Eggs wanted me to create a new recipe using their eggs, I knew it had to be a hash. The combination of my favorite veggies along with a runny fried egg just cannot be beat. Throw some Parmesan cheese and Sriracha on top and I am one happy gal. 
The great thing about Safest Choice Eggs is that the yolks can be eaten runny in this hash without any concern of getting Salmonella. Whereas most eggs in the grocery stores are unpasteurized, Safest Choice Eggs goes through an all-natural egg pasteruization process which eliminates the risk of Salmonella in eggs from the very start. This means you can even sneak a spoonful or two of cookie dough without fear of getting sick. Or make this hash with peace of mind. I recommend making the hash and eating the cookie dough for dessert.
Equally important, they taste great, too. The pasteurization process doesn’t change the nutrition or flavor of the eggs and in fact, Safest Choice Eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the nation’s largest organization of professional chefs, the American Culinary Federation (ACF).
Of course, you could switch this hash up lots of ways to suit your likings. You could use red potatoes, squash, peppers, or really any of your favorite veggies, along with any kind of meat. Sausage, chorizo, and steak all sound like great options to me! Just don’t forget the runny egg.
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An EGG For Every Occasion — Sweet Potato, Brussels Sprouts, and Bacon Hash
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A hearty hash with crispy bacon and a perfectly runny egg. Perfect for a satisfying breakfast or a quick weeknight dinner.
Ingredients
- 4 slices bacon
- 1 large or 2 small sweet potatoes
- 1 1/2 cups (355 ml) brussels sprouts, chopped
- 2 cloves garlic, minced
- salt and pepper
- 1 tbsp canola oil
- 2 Safest Choice Eggs
Instructions
- In a large skillet, cook bacon until desired crispiness.
- Remove bacon from pan, reserving 1 tbsp of bacon grease.
- Add sweet potatoes to the skillet and cook over medium-high heat for 5-7 minutes, until softened.
- Add brussels sprouts and garlic; season with salt and pepper. Cook for another 5 minutes, adding 1-2 tablespoons of water and covering to steam the sprouts if desired.
- Return bacon to the skillet and toss to combine. Divide the mixture between two plates.
- Add 1 tbsp of canola oil to the skillet.
- For over easy eggs: Once the oil is hot, crack eggs into the skillet and cook for ~2 minutes, until egg whites are opaque and the eggs are firm enough to flip. Flip and cook for another 1-2 minutes.
- For sunny side up eggs: Heat oil over high heat. Add eggs and cook until egg whites are opaque. Cover for a minute to help set the egg whites if desired.
Notes
- For extra caramelization, roast the sweet potatoes and Brussels sprouts separately before adding them to the skillet.
- Substitute andouille sausage or pancetta for the bacon for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
- Cholesterol: 200
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Frequently Asked Questions
How do I get crispy edges on the sweet potato in a hash?
Cut the sweet potato into small, uniform cubes and spread them in a single layer in a hot, well-oiled pan. Resist stirring for the first 4-5 minutes so a crust forms before flipping.
When should I add the Brussels sprouts to the hash?
Add Brussels sprouts after the sweet potato has had a few minutes to start browning, since they cook faster. Halve them so they have a flat side to caramelize against the pan.
Should I cook the eggs directly in the hash pan?
You can make wells in the hash and crack the eggs directly in, then cover the pan to set the whites. This keeps everything in one pan and lets the eggs cook in the residual heat from the hash.
