What says fall like sweet potatoes, sprouts and cast irons? Gosh, I just love to love fall. Golden, apricot and bronzed leaves paint the ground and melt into the earthy dirt. American Horror Story, Revenge and The Vampire Diaries are premiering. Every woman in sight has infinity scarves and pumpkin spice lattes in hand and boots on their feet. The weekends are colored with football, pumpkin patches and neighborhood festivals. None of this says fall though quite like cooking up a seasonal and delicious fall-inspired meal that permeates the house and fills each room with comforting and warm aromas. And to the hands that make the meal, you are the heart of it all!
This recipe is seasonal, hearty and just straight up fabulous. It combines the velvety bite of the sweet potato with the crunchiness of the brussels sprouts. The flavors play together in what can only be described as fall nom nom goodness. Let’s just take a second to talk about sweet potatoes, shall we? They are like a delectable auburn little potato made for the likes of this season alone. They are pumpkin colored and taste like they could be sweet enough to be served up with dessert, and often times are. What is the real beauty of sweet potatoes though, you may ask? Let me tell you. They are healthy! That’s right, folks. This is a guiltless brunch right here. Sweet potatoes are a great source of carbohydrates without the over-processed starchiness of the white potato. If you are like me and frequently find yourself curled up in a ball wishing for some home fries, bread or loaded baked-potato because you limit your carbs extensively, I’ve got your pinch-hit right here. Sweet potatoes. Boom.
Let’s move on to the sprouts. Brussels sprouts are obviously the “It Girl” of cabbages right now, and really of most all foods. Everyone want’s a piece of these tasty mini cabbages. Brussels sprouts are like the ugly duckling that bloomed into the beautiful swan. Growing up, they were poked and prodded on their plate by discerning folks. They were called bitter, ugly and downright nasty. Now, whew. Now they are finessed and paired with compatible flavors that open their features and show their beauty. Top chefs have them packed on their intricate menus. You can find them in any restaurant, beautifully served up on small white tapas plates with caramelized onions and goat cheese or roasted with parmesan. Hipsters love them. Foodies love them. I love them.
Now, let’s move on to the preparation of these two beauties. This really is such an easy recipe and it is for sure a crowd pleaser. The end result is delicious, seasonal and looks like a gourmet meal prepared on some reality show on Bravo or ABC. If you don’t own a cast iron, I would aggressively suggest you get one as soon as possible. Cast irons can be wicked cheap. I believe I picked mine up at Williams-Sanoma for around $30.00.
Heat The Iron
To start this recipe off, you’ll want to go ahead and heat up the cast iron on medium heat. I like to let mine get really hot so it sears the sweet potatoes and sprouts, giving them a nice char. If the cast iron is starting to smoke, it’s too hot. Move it to the back burner for a second to let it cool and turn the heat down a smidgen.
Prepare the Goods
While the pan is heating up, go ahead and chop your sweet potatoes up into small bite size pieces. The smaller you chop them, the better. If the pieces are too big, they won’t cook fast enough. Chop the brussels sprouts into bite size pieces also. Pour a small amount of olive oil into the hot pan. Put the sweet potatoes into the pan to give them a head start. When the sweet potatoes are about half cooked, unload the brussels. Sprinkle both with salt and pepper. You want to cook them until there is a nice char on the potatoes and the sprouts. The potatoes should be soft through the middle and the sprouts should be flaking off small crunchy pieces. Top it with a little balsamic, if that’s your thang. It’s mine.
While the hash is cooking away, go ahead get your sides started. I like to get applewood smoked bacon because the flavor of the apples really pairs well with the sweet potatoes and brussels. Hold the bacon down on a pan with a spatula or bacon press to get it nice and crispy. Go ahead here and crack a couple eggs into a separate heated pan with melted butter. Crack some pepper and sprinkle the salt on the eggs. I like my fried eggs crispy on the outside and the yolk just that dark yellow on the inside where it’s a tiny bit runny.
Plate the hash on separate plates per person. Use a spatula to place the eggs on top of each hash without breaking the yolk. Serve with your crispy applewood smoked bacon. Relax, enjoy and be happy. ☺
- 1 sweet potato, diced
- 10 brussels sprouts, quartered
- 4 slices applewood smoked bacon
- 1 T olive oil
- Sea salt
- Cracked black pepper
- Fresh Eggs
- Heat cast iron skillet to medium
- Add 1T olive oil to skillet
- Add diced sweet potatoes to skillet and allow to cook half through
- Add quartered brussels sprouts to pan and sprinkle everything with sea salt and cracked black pepper
- In a separate pan (or oven, if you prefer) cook bacon. Put aside on paper towel until finish
- Turn sweet potatoes and brussels when you see a good char on one side
- Cook until other side has full char and potatoes are soft
- Fry 2 eggs over skillet with low-medium heat. Top the hash with egg
- Serve with side of applewood smoked bacon