Sweet Potato-Brussels Sprouts Hash
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5medium sweet potatoes, peeled and quartered
- 1quart orange juice
- 1½quarts water
- ¼cup maple syrup
- 1stick cinnamon
- Pinch of nutmeg
- Kosher salt
- Freshly ground black pepper
- ½pound brussels sprouts, washed, outer leaves removed and thinly sliced
- 2ounces butter
- 2medium thin-sliced red onions
Nutritional analysis per serving (6 servings)
308 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 6 grams dietary fiber; 29 grams sugars; 5 grams protein; 1429 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place sweet potatoes in large pot; cover with orange juice, water, maple syrup, cinnamon, nutmeg, salt and pepper. Bring to a boil, lower heat and simmer gently until sweet potatoes are easily pierced by a fork. Drain potatoes, reserving liquid.
- Step 2
In 1 quart of boiling water, blanch the sliced brussels sprouts for 1 minute. Drain.
- Step 3
Heat butter in a 10- to 12-inch nonstick skillet; add sliced onions. Cook over medium heat until wilted, about 10 minutes. Add brussels sprouts and cook 5 more minutes.
- Step 4
Add drained sweet potatoes to pan. Use a spatula to break up larger pieces and incorporate them into sprouts and onions. Allow hash to gently brown, turning over pieces with a spatula occasionally. Add a little of the reserved sweet potato cooking liquid if hash becomes too dry. Season with salt and pepper. When hash is thoroughly heated through and evenly browned, serve on a platter or on individual plates.
Private Notes
Comments
Upscaled this recipe and cooked for 30. Cooking times took longer because of quantities, but absolute rave reviews. Will definitely do again and do for home too! (Except for the longer cooking times due to quantity, followed recipe as is, just added salt and pepper at the end.)
I halved the recipe. When sautéing the onions and Brussels sprouts, I needed significantly less time for the Brussels sprouts and onions. Keep an eye on them, I am sure it varies with the quantity of the recipe you make. Also, the last sauté with all ingredients should be a little longer to slowly brown everything. Just keep peeking at it.
Amenable to cooking ahead? Freeze, refrigerate? Thnx.
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