Hey friends! I wanted to share with you one of my all time fave brunch recipes that's super quick, easy and delicious! This brussels sprouts, sweet potato and mushroom hash contains ingredients that are currently in season and one that you can either make for a group or meal prep just by doubling the amounts. For meal prepping and to heat up later, I personally prefer using a skillet but a microwave is completely fine too.
I always like to have these ingredients on hand in the winter because they are so versatile and can be used in so many different things like hashes, pasta, or even by itself. Just roast a batch of veggies ahead and eat throughout the next few days. I like to roast my brussels and sweet potatoes with lightly coated olive or avocado oil first to ensure crispiness. I then add to the rest of the hash to mix but thats optional.
SERVING SIZE - 2 (you can easily double it for larger groups/portions)
FOR THE HASH:
1/2 Organic Yellow Onion
2 Cloves Garlic
4 Large Shiitake Mushrooms
2-3 handfuls Organic Baby Kale
2 Organic Pasture-Raised Egg (I used Vital Farms)
FOR THE ROASTED SWEET POTATOES + BRUSSELS SPROUTS:
1/2 bag Brussels sprouts
1 Organic Sweet Potato
NOTES: Avocado would be great with this as well! :)