We’re craving brunch! Autumn-inspired sweet potato breakfast hash delivers those classic sweet and savory flavors of the season. Sweet potatoes, brussels sprouts, and apples mingle with cinnamon and rosemary. Plant-based sausage, one of our favorite brunch ingredients, boosts protein and adds complexity. What’s more, this entire dish comes together in one skillet for easy clean-up.
How To Make This Recipe
For this potato hash recipe, we chose sweet potatoes over traditional russets for their natural sweetness, beautiful contrast, and wholesome nutritional balance. Tart apples, such as granny smith, help balance the level of sweetness. We found that using sweeter apple varieties, such as honeycrisp, overwhelm the dish with sweetness. When it comes to plant-based sausage, feel free to use your own personal favorite brand.
If you’re simply not a morning person, feel free to do a little prep work the night before. Just chop up your sweet potato, brussels sprouts, and sausage and store them in the refrigerator using separate storage containers. When we have them handy, we occasionally like to add red bell peppers. The apple, however, should be prepared just before cooking.
Chop, chop, chop!
Cook Vegetables
We start by heating our olive oil in a large non-stick skillet over medium heat. Once hot, we add our sweet potato, brussels sprouts, plant-based sausage, and onion. We season this blend with salt and fresh-cracked black pepper. We continue to cook for 10 minutes or so, stirring occasionally, until our vegetables are crisp-tender and the onions begin to look translucent.
Skillet loaded with sweet potato, brussels sprouts, plant-based sausage, and onion.
Next, we add our apples, garlic, rosemary, and cinnamon. We really love the warm, seasonal flavor that cinnamon brings to this dish. So, we always include it when we make our autumn hash. However, we also realize not everyone loves cinnamon. If cinnamon isn’t your thing, just leave it out. No big deal! We carefully toss the mixture with our spatula to distribute the seasonings.
Add apples, garlic, rosemary, and cinnamon.
We sauté this mixture for just 30 seconds before pouring in our vegetable broth and a little liquid smoke. We bring this to a boil and cook until all of the broth has evaporated. On our stovetop, this takes about 2 minutes.
Continue cooking until broth evaporates.
Ready To Serve
Once the vegetable broth has evaporated, your autumn-inspired sweet potato breakfast hash is ready to eat. Store any leftovers for up to 3 days in an airtight container in the refrigerator. Because this dish keeps well, it’s a great option for meal prep.
Enjoy your sweet potato breakfast hash!
More brunch recipes:
Recipe Card for Sweet Potato Breakfast Hash
Here’s the recipe card for Sweet Potato Breakfast Hash. Print, share or save!
Autumn Sweet Potato Hash
Equipment
- Non-stick skillet, large
Ingredients
- 1 medium sweet potato peeled and diced
- 3 cups brussels sprouts trimmed and quartered
- 12.95 ounces plant-based sausage case removed and diced or crumbled
- 1 medium onion chopped
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large apple Granny Smith, peeled, cored and cubed
- 3 cloves garlic minced
- 1/4 teaspoon dried rosemary or parsley if preferred
- 1/2 teaspoon ground cinnamon optional
- 1/2 cup vegetable broth
- 2 drops liquid smoke
Instructions
- Heat the olive oil in a large non-stick skillet over medium high. Add sweet potatoes, brussels sprouts, plant-based sausage, and onion. Season with salt and black pepper. Cook for 10 minutes, stirring occasionally, or until the vegetables are crisp-tender and the onions become translucent.
- Mix in the apples, garlic, rosemary, and cinnamon (optional). Sauté for 30 seconds, then pour in the vegetable broth and liquid smoke. Bring to a boil and cook until evaporated, about 2 minutes. Serve warm.
