Sweet Potato and Brussels Sprout Hash

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As promised last week, here is what I served my Basil Tofu Scramble with.

When I made it the first time, I didn’t write out the exact spice quantities so I remade it for lunch today and enjoyed it along side a delicious salad. If someone claims to not like brussels sprouts, I encourage them to try out this dish. They are sliced so thinly and the way the combine with the sweet potato is bound to make any one a convert!

Enjoy this simple and healthy side dish 🙂

Sweet Potato and Brussels Sprout Hash
Cook time
Total time
Serves: 4
  • 2 sweet potatoes
  • ¼ cup of grape seed oil (or other high heat oil)
  • 1 onion, thinly sliced
  • 1 lb (16oz) brussels sprouts, thinly sliced
  • 2 tsp smoked paprika
  • 1½ tsp salt
  • 1 tsp black pepper
  • ½ cup chives, thinly sliced
  1. Shred sweet potatoes using a cheese grater. You want to get as much moisture out of the potatoes as you can so you can use a potato ricer if you have one or place in a bowl lined with paper towels – over sweet potatoes with paper towels and press to absorb the water. Set aside.
  2. Meanwhile, add grape seed oil to a pan and put over medium heat. Add onions and cook until slightly golden, about 5 minutes.
  3. Add brussels sprouts, sweet potatoes, smoked paprika, salt and pepper to pan.
  4. Fry mixture in pan until brussels sprouts are cooked through. Approximately 10 minutes.
  5. Once cooked through, remove from heat, add chives and more salt and pepper as needed. Mix well and serve hot.


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