sweet potato mushroom hash
Prepare time: 15 min
Cook time: 20 min
Ready in: 35 mins

Super protein packed healthy brunch or anytime food. The Prosciutto can be substituted with bacon or pancetta too. Serves 4


1lb fresh Brussels Sprouts
1 medium red onion
1 Medium sweet potato
1-2 cups of sliced mushrooms (optional)
4 slices of panfried prosciutto (you can sub bacon or pancetta)
1-2 Tbsp olive oil
1 tsp curry powder
pinch of cinnamon
4 eggs
Salt and pepper

Cooking instructions

Prep: Thinly slice brussel sprouts, chop onion and mushrooms.

1. Turn oven to 400 degrees. Peel and cube up Sweet Potato into half inch diced pieces. Toss in a bowl with 1 Tbsp of olive oil, salt and pepper, curry powder and pinch of cinnamon. (To save pans, you can cook the Prosciutto in the oven with the sweet potatoes). Lay sweet potatoes onto a baking sheet and cook for about 15 minutes until lightly browned and tender, turning halfway through. Slice or crumble meat after cooking (keep an eye on the meat while cooking, it cooks fast!).

2. Once these are in the oven, add 1 tblsp. olive oil into large wok pan or frying pan and saute sprouts, mushrooms (if using) and onion on medium heat, turning every 5 minutes or so. This will take about 15 minutes or less. Everything should be ready at about the same time.

3. Five minutes before you are ready to serve it all. In a large pan fry an egg for each serving bowl to your preference.

3. Serve in 4 individual bowls, with sprout mixture on the bottom, topped with roasted sweet potatoes and crumbled bacon and finish off with a fried egg on top…the final crown!