This is the perfect re-set recipe for the new year.

It’s straight-forward, fast, and mostly veggie centric. Plus it takes just 25 minutes to make.


Breakfast-for-dinner is an easy way to make supper in a pinch, not to mention a necessary break from the usual routine. Chicken-this, steak-that, pasta-whatever… it gets boring. So every now and then I like to enjoy eggs after dark. Preferably with a runny yolk included.

What I love about this hash is that it’s a subtle reminder of the holiday season (#depressed) while still totally fresh for 2019. You start by sautéing halved brussels sprouts + chopped bacon in a touch of butter (olive oil works too!) until just starting to tenderize, about 5 minutes. Next add the sweet potatoes to the pan, tossing well to coat. Continue to simmer and sauté everything for several minutes more, than add a sauce made of apple cider, brown sugar, dijon mustard, and nutmeg to the pan. This flavorbomb adds ALL the tastes here, with a finish that’s a bit cozy, a bit spicy, and a touch sweet.

As you’ll see, the smells here will be immediately enticing. So just imagine the glory of the first bite.

Once the sauce is incorporated, create 3 or 4 “wells” inside the skillet, then crack an egg into each. Cook until the whites are firm but the yolk still runny, then immediate plate and serve! It’s fast, efficient, and of course… yolk-tastic.

Nutty, sweet, savory, salty… this has it all. It’s fast, it’s healthy, and if you want a vegetarian option, just skip the bacon! And as for the sweet potatoes — If you can’t find them spiralized (or don’t own a spiralizer yourself), dice them tiny! This recipe will work just the same 🙂

Spiralized Sweet Potato, Bacon, & Brussels Sprouts Hash


  • 1 1/2 tbsps salted butter
  • 8 oz brussels sprouts, halved
  • 5 oz thick-cut bacon, chopped
  • a pinch of salt & pepper
  • 1 lb sweet potatoes, peeled & spiralized
  • 1/4 cup apple cider
  • 1 tbsp dark brown sugar
  • 1 tbsp dijon mustard
  • a pinch of nutmeg
  • 3 – 4 large eggs


  1. In a large skillet melt the butter over a medium-high flame. Add the brussels sprouts, bacon, and salt & pepper, sautéing for about 5 minutes. Next add the sweet potatoes, tossing until well mixed. Continue to cook until the vegetables are tender and the bacon begins to crisp, about 3 – 4 more minutes.
  2. Meanwhile, in a small mixing bowl combine the apple cider, brown sugar, dijon mustard, and nutmeg, whisking well.
  3. Add the apple cider mixture to the skillet, stirring until evenly incorporated. Let the skillet simmer for about 2 minutes, then use a spoon to create 3 – 4 wells. Crack an egg into each well, then reduce flame to low and cover the skillet. Cook for 2 – 3 minutes more until the egg whites are set and the yolks still runny, then immediately remove from heat. Spoon out equal servings of hash + egg, then eat!
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