One-Pan Sweet Potato Brussels Sprouts Hash with Jammy Eggs
Crispy sweet potatoes, browned Brussels sprouts and red onion with smoked paprika and thyme, topped with jammy eggs cooked right in the same skillet.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
One-Pan Sweet Potato Brussels Sprouts Hash with Jammy Eggs is a vegetarian breakfast recipe made with sweet potatoes, Brussels sprouts, red onion. It takes 45 minutes of hands-on time, serves 4, and each serving has 271 calories, 11 g of protein and 6 g of fiber.
This hash starts the sweet potatoes on their own with a quick covered steam, so they turn tender inside before they crisp, rather than burning outside while still raw in the middle. The Brussels sprouts go in cut-side down afterward so they brown deeply instead of steaming, and the garlic and spices go in last so they don't scorch. Finally, the eggs cook in wells under a lid on gentle heat, which sets the whites while leaving the yolks soft and jammy.
Ingredients
- 2 medium260 gsweet potatoes, peeled or scrubbed, cut into 1/2-inch cubes
- 12 oz340 gBrussels sprouts, trimmed and halved (quartered if large)
- 1 medium110 gred onion, diced
- 3 cloves9 ggarlic, minced
- 3 tbsp41 golive oil, divided
- 3 tbsp45 gwater
- 1 tsp2.3 gsmoked paprika
- ¾ tsp1 gdried thyme
- 1 tsp6 gfine sea salt, divided, plus more to taste
- ½ tsp1.2 gblack pepper, freshly ground
- 4 large200 glarge eggs
- 2 30 ggreen onions, thinly sliced, for serving (optional)
- 1 tsp5 ghot sauce, for serving (optional)
Kit: 12-inch skillet with lid (cast iron or nonstick), chef's knife, cutting board
Tips
- Cut the sweet potatoes into even 1/2-inch cubes so they cook at the same rate as the sprouts. Bigger chunks will still be firm by the time everything else is done.
- Start checking the eggs at 5 minutes. Pull the pan once the whites around the yolks look set, because the eggs keep cooking from the heat of the pan.
- If you're serving pregnant people, young children, older adults or anyone with a weakened immune system, cook the eggs until both the whites and yolks are firm.
Swap ideas
- Use 2 medium Yukon Gold potatoes instead of the sweet potatoes
- Gives a more savory, classic diner-style hash. Add 2–3 minutes to the covered steaming time.
- Use 1/2 tsp ground cumin plus a pinch of red pepper flakes instead of the dried thyme
- Makes the hash warmer and spicier, with more of a Southwestern flavor.
- Scatter 1/3 cup crumbled feta over the hash before covering the eggs
- Adds salty, tangy bits of cheese that soften slightly in the heat.
- Swap 2 cups chopped kale for half of the Brussels sprouts, stirring it in with the garlic
- Adds leafy greens and cooks faster. Stir only until the kale wilts, about 2 minutes.
The numbers
Nutrition per serving
271kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 3.1 g 16%
- Sugars
- 6 g
- Sodium
- 712 mg 31%
- Potassium
- 687 mg 15%
- Calcium
- 102 mg 8%
- Iron
- 3.1 mg 17%
- Vitamin C
- 77 mg 85%
- Vitamin B12
- 0.45 µg 19%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program), Brussels sprouts, raw, Onions, raw, Garlic, raw, Oil, olive, salad or cooking, Beverages, water, tap, drinking, Spices, paprika, Spices, thyme, dried, Salt, table, Spices, pepper, black, Egg, whole, raw, fresh
Method
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the sweet potatoes in an even layer, sprinkle with 1/2 tsp salt and cook without stirring until the undersides start to brown, about 4 minutes.
Stir the sweet potatoes, add the water and cover right away. Let them steam until a fork goes in with just a little resistance, 4–5 minutes. Uncover and keep cooking, stirring now and then, until any leftover water has evaporated.
Push the sweet potatoes to the edges of the pan and add the remaining 1 tbsp oil to the center. Set the Brussels sprouts in the center cut-side down and cook without moving them until deeply browned, 4–5 minutes, then stir everything together.
Add the red onion and cook, stirring occasionally, until it softens and the sweet potatoes are crisp at the edges, 4–5 minutes. If the pan looks dry or starts to scorch, lower the heat to medium.
Stir in the garlic, smoked paprika, thyme, remaining 1/2 tsp salt and the pepper. Cook until fragrant, about 1 minute. Taste and add more salt if needed. The sprouts should be tender when pierced with a knife.
Turn the heat down to medium-low. Use a spoon to make 4 wells in the hash and crack an egg into each one. Season the eggs with a pinch of salt and pepper.
Cover the skillet and cook until the whites are fully set and opaque but the yolks still jiggle, 5–7 minutes. For firm yolks, cook 2–3 minutes longer. Serve straight from the pan, topped with green onions and hot sauce if you like.
Storage: The eggs are best cooked fresh. Refrigerate the hash without eggs in an airtight container for up to 4 days. To serve, reheat it in an oiled skillet over medium heat until crisp again, then add fresh eggs and cook as in steps 6 and 7.
Questions
- How much protein is in one-pan sweet potato brussels sprouts hash with jammy eggs?
- Each of the 4 servings has 11 g of protein, 6 g of fiber and 271 calories, calculated from USDA FoodData Central values for every ingredient.
- Is one-pan sweet potato brussels sprouts hash with jammy eggs vegan?
- No, it's vegetarian rather than vegan because it contains large eggs. Everything else in it is plant-based.
- How long does one-pan sweet potato brussels sprouts hash with jammy eggs take to make?
- 15 minutes of prep and 30 minutes of cooking, so 45 minutes of hands-on time.
- Can you make one-pan sweet potato brussels sprouts hash with jammy eggs ahead?
- The eggs are best cooked fresh. Refrigerate the hash without eggs in an airtight container for up to 4 days. To serve, reheat it in an oiled skillet over medium heat until crisp again, then add fresh eggs and cook as in steps 6 and 7.
- What can I substitute in one-pan sweet potato brussels sprouts hash with jammy eggs?
- Use 2 medium Yukon Gold potatoes instead of the sweet potatoes — gives a more savory, classic diner-style hash. add 2–3 minutes to the covered steaming time.. Use 1/2 tsp ground cumin plus a pinch of red pepper flakes instead of the dried thyme — makes the hash warmer and spicier, with more of a southwestern flavor.. Scatter 1/3 cup crumbled feta over the hash before covering the eggs — adds salty, tangy bits of cheese that soften slightly in the heat.. Swap 2 cups chopped kale for half of the Brussels sprouts, stirring it in with the garlic — adds leafy greens and cooks faster. stir only until the kale wilts, about 2 minutes..
- Does one-pan sweet potato brussels sprouts hash with jammy eggs contain gluten or nuts?
- None of the ingredients are a source of gluten, tree nuts or peanuts. That is a statement about the ingredient list, not a guarantee about the brands you buy — always read the labels if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 4, 2026 ·American
