Sweet Potato Chorizo Brussel Sprout Hash

This recipe is inspired by something I had at Beast Restaurant for brunch. I like that place a lot.  I like that they make things that I don’t see on every other brunch menu.  They bring in some interesting ingredient combos.  I’ve been there for brunch, and for dinner.  Dinner is a little more tapas style. Lots of small plates, so it’s a little on the pricier side, but very good. But brunch is very reasonable, as far as Toronto brunches go.

This is closer to ‘dinner for breakfast’ than it is ‘breakfast for dinner’ to me! Lots of veggies. This meal with definitely help anyone achieve the goal of 3/4 of your plate should be veggies for each meal!  (This is something anyone who trains with me might have heard recently).  Really, the higher your veggie content, the better.  This does the trick!


  • 1 large sweet potato, scrubbed and cubed
  • 2 eggs
  • 1 pound of brussels sprouts, cleaned and halved
  • 1 chorizo sausage, out of casing
  • 2 cloves garlic, minced
  • 1 T olive oil
  • generous pinch Italian seasoning
  • red pepper flakes to taste, salt and pepper to taste
  • 2 green onions, cleaned and thinly sliced
  • 2 T maple syrup

How to:

  1. preheat oven to 400
  2. prep sweet potato, and grease a pyrex
  3. spread sweet potato in pyrex, and sprinkle with spices
  4. place in oven for 40 minutes, until tender and crispy (give them a shake a couple of times)
    Meanwhile… (after about 30 minutes of potato baking)
  5. heat pan to medium, and add olive oil
  6. cook sausage (out of casing) in pan until brown, set aside
  7. cook brussel sprouts in sausage juices, flipping halfway, until they turn bright green
    Meanwhile…(while the brussel sprouts are beginning)
  8. fill up a pot to get ready to poach your eggs
  9. when the brussels sprouts are a few minutes from being done, poach your eggs
  10. add sausage, sweet potato and maple syrup to pan with brussels sprouts for the last couple of minutes, evenly coating
    To serve:
  11. in 2 bowls spread veggie/sausage mixture evenly
  12. top with poached egg, and garnish with green onions and red pepper flakes
  13. ENJOY!

What’s your favorite brunch? Or your favorite breakfast for dinner?

2 thoughts on “Sweet Potato Chorizo Brussel Sprout Hash

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s