You guys! Today is a monumental occasion. Because after, oh I don’t know, five or maybe six years of asking Jeremy to help me write a recipe post, HE FINALLY CAVED!
We cook together a lot. If there’s one thing that months without running water or a stove will teach you, it’s that eating out is kind of overrated and cooking at home is a miracle!
We’ve been experimenting with lots of vegetable-based meals lately, and since this one turned out so delish, he agreed to help me make it into a recipe for you!
Related: 50+ Healthy Breakfast Ideas
Brussels sprouts. Historically, they’ve gotten a bad rap. But in recent years, they’re the cool girls at all the hipster restaurants. I’m so happy for them, their time has come!
Purple potatoes. The prettiest potatoes by a lot. I don’t know how or why I never bought them until this past week!
Anyway! Enough chit chat. I never know the right amount of dad jokes to put into a blog post. Sometimes it’s way too much, sometimes it’s not enough. Sometimes you’re like, “Share WAY more,” and sometimes you’re like, “Please shut up.” Here’s the recipe…
Brussels Sprout + Purple Potato Hash
*serves 1 VERY hungry person or 2 people who are also eating avocado toast.
3 cups Brussels sprouts
3 cloves garlic
1 purple potato
1/4 teaspoon black pepper
1/2 teaspoon salt
First, thinly slice the purple potato. Pan fry it with coconut oil (or your oil of choice, butter works too).
We like to do this step separately because we like our potatoes very crispy. Plus, they take longer to cook. So let them cook while you’re prepping the rest. Then set them aside when they’re done.
Next, fill your food processor with Brussels, garlic and onion and chop your veggies. Process it till it looks about like this-
Now it’s ready to cook! Throw it in a pan on the stovetop with a little coconut oil and the salt and pepper. As you’re cooking it, give it a taste and see if you want any garlic powder or more pepper or salt. I feel like we over-garlic all of our food, so I made the recipe “safe”.
When the slaw is almost done cooking, throw the potatoes back in so they can heat up.
Almost done! Just fry a couple eggs and garnish them with a little paprika, some fresh cut rosemary and some avocado slices.
Now, dig in! You’ve earned it. If you need some inspiration for an outdoor brunch, check out my patio brunch with all the trimmings!
xoxo. Elsie + Jeremy
Need more breakfast ideas? Check out 10 Breakfast Recipes I Want To Try!
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- 3 cups Brussels sprouts
- 3 cloves garlic
- ¼ onion
- 1 purple potato
- coconut oil
- ¼ teaspoon black pepper
- ½ teaspoon salt
- rosemary (fresh)
- avocado slices
- First, thinly slice the purple potato. Pan fry it with coconut oil (or your oil of choice, butter works too).We like to do this step separately because we like our potatoes very crispy. Plus, they take longer to cook. So let them cook while you’re prepping the rest. Then set them aside when they’re done.
- Next, fill your food processor with Brussels, garlic and onion and chop your veggies.
- Throw it in a pan on the stovetop with a little coconut oil and the salt and pepper. As you’re cooking it, give it a taste and see if you want any garlic powder or more pepper or salt.
- When the slaw is almost done cooking, throw the potatoes back in so they can heat up.
- Fry a couple eggs and garnish them with a little paprika, some fresh cut rosemary and some avocado slices.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this using murasaki(purple) sweet potatoes and left over thyme, from the bacon bourbon stuffing. Super yummy and wholesome breakfast!
Oh my god this is really delishious!!! especially with the egg and avocado as companions. mmmmmmmmmmm so good.
Purple sweet potatoes are my fav!! This recipe is breakfast perfection!!!
this looks so delicious!
Pinned this one straight away! Yum!
YES this looks so good! Adding this to my stash of recipes that sneak in any sort of veggies to my husband’s diet.
I never ate brussels sprouts growing up (my Dad hated them,) so the cool girl hipster version of them is all I know- and I LOVE THEM. thanks for the recipe, can’t wait to try it out!
Thanks so much!!
Are those Okinawan sweet potatoes?
I don’t know who authored this, but it is HILARIOUS!
And it look mighty tasty. 🙂
This looks exactly like something I would make! I’m always trying to think of ways to get some veggies into my breakfasts, and this is perfect 🙂 I will absolutely be trying this!
Yum! I am definitely pinning this and trying it out! i had never heard of purple potatoes before, do they taste different than regular ones? since i really badly want to try this i might just use regular potatoes for now and go on a hunt for purple ones and try again!
AAAA! I want to put all of that in my belly right now. It´s very nice to look at, very simple and it must be very tasty too! I saved it in my bloglvin-food-list =)
It looks so good. These potatoes are really good looking, haha!
Haha! Thanks Amanda!!
Yes, sweet potatoes are our other favorite!
Dear Elsie + Jeremy, thanks for this recipe, it looks fabulous. I’m belgian and Brussels is my hometown, so Brussels sprouts where common in my childhood. With Brussels sprouts, taste really depends of cooking method, and yours looks great. Have a nice week-end !
Looks really good! http://www.hannamarielei.com
This sounds and looks delicious. Reminds me of a hip and healthier version of the old-fashioned fried potatoes and onions hash I had as a kid camping. Adding purple potatoes to my shopping list now, thanks for the recipe!
That looks like the best breakfast ever!!