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The main star of my Brussels sprouts breakfast hash is, of course, the Brussels sprouts. You need about one pound, trimmed and halved. They add a nice crunch and flavor. Next, I like to use two medium potatoes. Diced potatoes add heartiness and texture. Red bell pepper brings sweetness and color to the dish. A small chopped onion adds depth, and three cloves of minced garlic give that comforting aroma.

Brussels Sprouts Breakfast Hash

Elevate your breakfast game with a delicious Brussels Sprouts Breakfast Hash! This recipe combines healthy Brussels sprouts, hearty potatoes, and your favorite protein for a flavorful start to your day. Perfect for meal prep or a weekend treat, it’s customizable for any taste. Discover how to make this nutritious dish that’s packed with vitamins and flavor! Click through for the full recipe and transform your mornings!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

2 medium potatoes, diced

1 red bell pepper, diced

1 small onion, chopped

3 cloves garlic, minced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Start by boiling a pot of salted water. Add the diced potatoes and cook for about 8-10 minutes until they're just tender but not fully cooked. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing for about 3-4 minutes until softened.

      Add the halved Brussels sprouts to the skillet, cooking for about 5-7 minutes until they start to brown and soften. Stir frequently to ensure even cooking.

        Incorporate the minced garlic and smoked paprika into the skillet, cooking for an additional minute until fragrant.

          Add the parboiled potatoes to the skillet and season everything with salt and pepper. Stir well and let it cook for another 5-7 minutes, mixing occasionally until the potatoes are golden and crispy.

            Create four small wells in the hash and crack an egg into each well. Reduce the heat to low, cover the skillet, and cook until the eggs are set to your liking (about 5-6 minutes for runny yolks).

              Once the eggs are cooked, remove from heat and sprinkle with fresh chopped parsley for a pop of color and freshness.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: Serve the breakfast hash directly from the skillet for a rustic vibe or plate it individually. Drizzle a bit of hot sauce or a sprinkle of feta cheese on top for added flavor.