Brussels Sprout and Sweet Potato Hash

I have a slight obsession with brussels sprouts.  Like that kind of obsession where I'd eat them for every meal of everyday.  For the rest of my life.  Do you have foods like that?  I have a lot. But I won't bore you with a list. 

Because of the storm, I spent the majority of yesterday inside (with the exception of my emergency run to BBB).  Being at home allowed me plenty of time for menu planning, which included this morning's breakfast.  And what a good one it was.  I'm already thinking of going for round two right now.   

Ingredients for two servings:

2C brussels sprouts, whole

1 small sweet potato, scrubbed

2/3C red onion, sliced

2 tsp garlic, minced

2 eggs

3 tsp olive oil, portioned (1 tsp + 2 tsp)

1/2 tsp smoked paprika (omit if you don't have)

sea salt + pepper to taste

Directions:

1. Slice onions, and cook over medium-low heat to caramelize with 1 tsp olive oil in a non-stick skillet, seasoning onions with a pinch of sea salt.  This should take about 25 minutes. Make sure to stir the onions so that they cook on both one sides

2. Halve the brussels sprouts by removing the stem and outer leaves and slicing down the middle

3. If you have a food processor like the one I used for white bean meatballs, use it to shave the sprouts, if you do not, just shave them by hand as thinly as possible

4. Pierce the sweet potato with a sharp knife, wrap it in a damp paper towel, and microwave on high about 3 minutes for every 100g (if you have a large sweet potato try 5 minutes and check for doneness, cook again if still raw). Unwrap and place aside to cool, then dice

5. Heat 2 tsp olive oil over medium heat, place shaved sprouts in the pan and cook until golden brown, about 10 minutes

6. Add garlic to cooked onions, turn off heat and stir to combine

7. Add sweet potato, onions, garlic and paprika to sprout mixture, stir to combine, reduce heat to low

8. Using the same skillet you used to caramelize onions, cook your egg (crack the egg into a ramekin to ensure you have a good one, then slide it into the skillet and do not touch it -- let it cook until the whites are just set, about 4-5 minutes)

9. Plate the hash first, followed by the egg (which should slide easily from the non-stick skillet), season with salt and pepper

My bounty:

Onions on their journey to caramelization:

Brussels sprouts:

Removing the stem:

Halved:

Shredded in the food processor:

Into the skillet:

Adding in chopped sweet potato:

Caramelized onions almost finished:

 

Garlic added in at the end of cooking:

Almost there:

Egg into the skillet:

Don't touch, even if it's tempting:

Plated:

Again:

Runny egg yolk:

Nutrition information per serving:

273 calories, 34g carbohydrates, 12g fat, 11g protein, 9g fiber

What's your favorite breakfast food?  I'd love to hear from you if you try this out!  Hope you enjoy...

xx,

The Future Mrs. Wolf