Sweet Potato & Brussels Skillet

This Sweet Potato & Brussels Egg Skillet is a simple, healthy vegetarian dinner or brunch! This flexible, easy recipe is also gluten-free.

Sweet Potato & Brussels Sprout Skillet

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

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
 
This Sweet Potato & Brussels Egg Skillet is a simple, healthy vegetarian dinner or brunch! This flexible, easy recipe is also gluten-free.
Author:
Serves: 2
Ingredients
  • 8 brussels sprouts, thinly sliced
  • Extra-virgin olive oil
  • Butter or olive oil
  • ½ a medium sweet potato, diced small
  • Balsamic vinegar
  • 1 cup chopped mushrooms (optional)
  • 1 garlic clove, 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)
  • Sea salt and fresh black 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

 

49 comments

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  1. Kathryne from cookieandkate.com
    03.20.2013

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

  2. Sue
    03.20.2013

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

  3. Connie from heshewee.wordpress.com
    03.20.2013

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

  4. Crista
    03.20.2013

    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
    03.20.2013

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

  9. ashleigh from francesandian.com
    03.21.2013

    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. 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
    03.21.2013

    This looks wonderful!

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

  13. kmn
    03.21.2013

    What about the 400 degree oven?

  14. kmn
    03.21.2013

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

    • jeanine
      03.21.2013

      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
    03.22.2013

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

  16. Alissa from bigeatstinykitchen.com
    03.22.2013

    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!

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

    • jeanine
      03.24.2013

      so glad you liked it!

  19. Alanna from bojongourmet.com
    03.25.2013

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

  20. Steiner from outis-games.net
    04.01.2013

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

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

  21. Brandy from brandyreppy.com
    05.08.2013

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

  22. eileen
    05.15.2013

    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!

  23. Lisa
    05.27.2013

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

  24. Ann
    08.26.2014

    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!

  25. Em
    10.23.2014

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

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.