Sweet Potato & Brussels Skillet

sweet potato & brussels sprout skillet / loveandlemons.com

Brunchy food… it’s perhaps what I cook the most, but what makes it to this site the least. Saturday and Sunday mornings are just not the time to be breaking out the camera. So in an effort to provide a few pre-Easter brunch ideas, we had eggs for dinner… something we should really do more often.

I love this sort of meal because it’s a bit of a fridge clean-out. A trip to the store is not necessarily required, you can switch this around to work with what you have. I had a sweet potato and a few brussels sprouts… and I almost always have eggs. I added toast and called it a night.

sweet potato & brussels sprout skillet / loveandlemons.com

Sweet potatoes can sometimes take a long time to cook, but my handy hint for this is to chop them up small. The smaller, the faster.

Happy brunching! (or dinner-brunching).

sweet potato & brussels skillet
 
Ingredients
  • about 8 brussels sprouts, thinly sliced
  • olive oil
  • butter or olive oil
  • ½ a medium sweet potato, diced small
  • balsamic vinegar
  • 1 cup chopped mushrooms, optional
  • 1 clove garlic, minced
  • 2-3 chopped scallions, white and green parts
  • 2-4 eggs (depends on how many you want per person)
  • pinch of red pepper flakes, optional
  • salt & pepper
  • optional on the side: toast, dollop of greek yogurt with lemon
Instructions
  1. Preheat oven to 400 degrees.
  2. Heat a large skillet (cast iron or just a regular skillet), over medium heat. Coat the bottom with a little butter. Add brussels sprout slices and a pinch of salt. Let them cook on each side for about 2-3 minutes per side, or until they start to become golden brown on both sides (it's ok if a few of the loose pieces char a little). Remove them from the pan and just set them aside on a plate.
  3. Add some olive oil to the pan, followed by the sweet potato cubes and another few pinches of salt & pepper. Leave them alone for a few minutes to develop a char on one side (about 5-8 minutes). Stir them and splash with balsamic vinegar. Add the garlic and mushrooms (if using) and continue cooking for another 5-10 minutes or so (if they're burning turn the heat down). Add approx. ¼ cup water to the pan and pop it in the oven until the potatoes are finished cooking (10-15 minutes, taste test a piece to check).
  4. Remove from oven, toss the brussels sprouts on top. Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
  5. In a separate pan, cook your sunny side up eggs.
  6. Plate the potato/brussels sprouts on individual plates (I served mine in individual mini-skillets) and top with an egg, a pinch of salt & pepper.
Nutrition Information
Serving size: 2

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

49 comments

  1. Kathryne from cookieandkate.com on said:

    Brunch-y one-skillet meals are the BEST. This looks perfect.

  2. Sue on said:

    Yum, I’m going to have to make this!

  3. Connie from heshewee.wordpress.com on said:

    This looks like my kind of brunch…cast iron frying pans really are a must in the kitchen…

  4. Crista on said:

    Kinda looks amazing…..

  5. That first shot is absolutely gorgeous. The colors are so vibrant!

    I too, always have eggs and usually a few random vegetables, so I’m going to keep this in mind next time desperation rings…

  6. Whitney on said:

    This is my boyfriends favorite – he prefers I diced up and “fry” some ham in the cast iron but I say it’s tasty no matter what! It’s a recipe for all those non-brussels sprouts lovers out there, good job!

  7. Quinn Cooper from quinncooperstyle.com on said:

    Love this idea for brunch and dinner. I am making a easter brunch next weekend for a bunch of friends and I’m think this might be the dish I will try out. As for eggs for dinner, I always make eggs for dinner when my husband is out of town. He is not that into them at night, so it’s nice little treat for me to have when he is gone.

    Quinn Cooper Style

  8. vicki archer from vickiarcher.com on said:

    Perfect for brunch … but then I am a great fan of brussels sprout… delicious… xv

  9. ashleigh from francesandian.com on said:

    This looks incredible. All of my favorites in one yummy breakfast dish, I’m in heaven! I can’t wait to try this in a small personal sized skillet. It’s on the weekend menu, for sure!

  10. Meg Sylvia from stylehideout.com on said:

    Oh man. Just ate a burnt bagel for breakfast, so this is killing me. Gotta give it a try this weekend!

  11. Faith from sojourn-of-faith.blogspot.com on said:

    This looks wonderful!

  12. Rita Maria from qbnsalsa.com on said:

    Looks yummy, I think I’ll try with the egg over medium 🙂

  13. kmn on said:

    What about the 400 degree oven?

  14. kmn on said:

    Never mind! Missed that. I am making this. Love all the ingredients.

    • jeanine from loveandlemons.com on said:

      hope you like it! You can also just cover your pan and let it simmer to cook the potatoes (with a bit more water) if you don’t want to turn your oven on… but I just prefer the little bit of char that I can only get in the oven.

  15. Jamie from thriftyveggiemama.com on said:

    We love brunch for dinner. It is my daughter’s favorite and she requests it all the time!

  16. Alissa from bigeatstinykitchen.com on said:

    Breakfast for dinner is the best! And everything tastes better in a beautiful iron skillet.

  17. This looks incredible. I’m currently cooking and eating my way around the world and I think I could actually make this from my little hostel 🙂 I made something similar that I will have to post a recipe for with sweet potato, kale, oyster mushroom, and cilantro with an over easy egg on top. Oh, and always a big advocate for serving everything with a dollop of greek yogurt!

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  19. I literally just had this, absolutely divine! Thanks for all the yummy recipes!

    • jeanine from loveandlemons.com on said:

      so glad you liked it!

  20. Alanna from bojongourmet.com on said:

    This looks like such a delicious and healthy breakfast. Yum!

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  22. Steiner from outis-games.net on said:

    Wonder how these ingredients would taste on a pizza. Obviously with some tweaking.

    Lovely recipe, hope you don’t mind me tweeting it.

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  24. Brandy from brandyreppy.com on said:

    I’ve made this recipe with kohlrabi instead of sweet potato (thanks, CSA!) and it’s really good, too!

  25. eileen on said:

    Just made this for dinner and we (me, husband, 7 and 11 year olds) all loved it. Got Green plus reviews, so will definitely make again. Thanks for the recipe!

  26. Lisa on said:

    I use this method to pan roast sprouts all the time now. Works great! Thanks!

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  32. Ann on said:

    God deliver me from brussels sprouts, but I love to make Irish soda bread in all three sizes of my cast iron skillets every year on St. Patrick’s Day. Here’s hoping for a fourth!

  33. Em on said:

    Looks really good, but how long does it take to cook in total? preparation, cleaning and cooking time included.

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