Sweet Potato Brussels Sprout Hash


Sweet Potato Brussels Sprout HashThis weekend, my sister and I got matching tattoos. They are birds, small ones with black beaks and black wings. They’re on our ankles. It took roughly 30 seconds to put them on. And, we rocked those fake babies like it was our job. I still am. 

Why do a 20s something and 30s something get a fake tattoo? Because that’s the kind of thing Sabrina, my sister, and I do. We get fake tattoos and we have dance parties in the car. We have tickle fights, noogie contests and skipping races. 

It might be the kind of behavior you’d expect us to outgrow. We won’t. A part of us will always be silly. I love it. I especially love laughing with Sabrina. We both have big belly laughs – the kind that rumble from deep down and come out loud and full. They’re not ladylike and sweet. They’re the kind that calls for throwing off your shoes and tossing your hair from side-to-side. They’re the laugh that says – anything is possible, absolutely anything. 

That’s the kind of person my sister is – the kind who’ll support you no matter how big you dream. It’s how my brother is. It’s how we all are. We get it from our parents. They always taught us to strive for more and believe we could achieve it. 

Sweet Potato Brussels Sprout Hash by Mikaela Cowles

It’s the same lesson I see Sabrina and her husband, Doug, teaching their own kids. They have three little rug rats whose smiles can light up the room. They can laugh the sweetest little laughs. Their hugs can make you melt. And, their kisses are like wet lipped brushes of gold. I soaked them up like coffee, slurping in their fat little checks and small toes in big gulps.

It was my annual Aunt Mikaela visits weekend. Man did we have fun. We went to the zoo and a local parade. We watched movies and we ate candy – LOTS of candy. We played trucks and swung on swings. We went to the park for a photo shoot with Kelly from Relic Photography and we went to my oldest niece’s soccer game. We rode bikes, swung hula-hoops, and were eaten by several mosquitoes. I’m still trying not to scratch.

Side Note – This was my first time watching a professional photographer shoot a group live. Kelly was so good with everyone, making them comfortable and engaging them. Plus, she answered all my (very novice) questions. It was incredibly special to tag along.

My first morning there, Sabrina and I went to breakfast just the two of us. She took me to Café Osage, this amazing sustainable garden-café. (More to come on that in another post.) And, one night the three of us went to one of the best dinners I’ve had all year. It was a small St. Louis spot called Home Wine Kitchen. It’s the kind of place where the menu changes weekly and the dishes come out slow. (There’s more to come on this one too.) We went to a local brewery. And, we three stayed up late and played games.

My intention had been to make this Sweet Potato Brussels Sprout Hash for Doug and Sabrina. But, there was only so much time. Between the car ride dance partying and the little body swinging, between the game playing and parade going, there just wasn’t time. I’ll make it for them eventually. I know they’d like it.

For now, I’ll just share it with y’all. It’s sweet and salty. It has a bit of crunch and a touch of heat. I’m sort of obsessed.

Sweet Potato Brussels Sprout Hash
Serves 4

This dish is a tad on the labor intensive/time intensive side. But, it can be made up to three days in advance (minus the poached eggs) and stored in an airtight container in the refrigerator.

Additionally, this dish can easily become a vegetarian hit by leaving out the chorizo. And, while I like to eat it for breakfast, it could definitely be lunch or dinner.

2 sweet potatoes, peeled and cubed into ¼-inch cubes
1-pound Brussels sprouts, washed, de-stemmed and chopped
4 TBS olive oil (plus more as needed)
Salt and pepper to taste
1-pound chorizo or hot sausage (if pre-cooked, cube)
2 large red onions, chopped
8 poached eggs
Hollandaise sauce (optional and coming in next week’s post)

Pre-heat oven to 325 degrees. Line a baking sheet with parchment paper. Toss sweet potatoes with 1 – 2 TBS olive oil and salt and pepper to taste. Spread sweet potatoes in a single layer on the baking sheet, making sure to give the sweet potatoes room.
NOTE: Typically, you can only fit one sweet potato or less on a baking sheet. If that’s the case, it’s okay. Bake them in as many batches as needed. 

Bake for 20-minutes. Toss sweet potatoes. Bake for another 10 – 15 minutes, until potatoes begin to brown and become soft. Set baked potatoes aside in a large bowl.

Toss Brussels sprouts with 1 -2 TBS olive oil and salt and pepper to taste. Spread Brussels sprouts on lined baking sheet. Bake fore 15 minutes at 325 degrees. Toss and bake for another 10 -15, until Brussels sprouts begin to brown and become soft. Add to large bowl of potatoes and set aside. 

While the first batch of potatoes is in the oven, brown chorizo in a large skillet. Using a slotted spoon, remove chorizo from the skillet and add to Brussels sprout/sweet potato bowl. Add onions to skillet and season with salt. Sauté on low, adding more olive oil as needed and stirring frequently until onions are caramelized.
NOTE: Caramelizing the onions will take 20 – 30 minutes. Onions will shrink down considerably and become dark and sweet.
NOTE 2: If you are making in advance, stop at this point. Allow all ingredients to cool. Store in a sealed container and refrigerate. Before serving, be sure to re-heat completely.

Add Brussels sprout/sweet potato/chorizo mix back to skillet. Sauté over medium-low heat until ingredients are warmed through.

Divide hash evenly between four bowls. Top each bowl with two poached eggs and optional hollandaise. Serve immediately.

Recipe in print-friendly format


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

Leave a comment

Your email address will not be published. Required fields are marked *