Sweet Potato, Mushroom and Brussels Sprout Hash with Quinoa

A colorful vegetable hash with quinoa, topped with fried eggs.
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Prep Time 4 mins
Cook Time 40 mins
Total Time 45 mins
Course Breakfast, Main Course
Cuisine American
Servings 4 servings


  • 1 sweet potato, peeled and cubed
  • 12 brussels sprouts, ends removed and sliced in half
  • 1 cup mixed mushrooms
  • 3 tablespoons olive oil
  • 1/2 teaspoon thyme
  • 1/2 cup quinoa
  • 1 cup stock, chicken or vegetable
  • 2-3 eggs
  • 1/4 cup feta, crumbled
  • salt and pepper


  • Line a rimmed baking sheet with foil and preheat the oven to 375 degrees.
  • Heat a medium skillet (I like to use a cast iron for this) over medium high heat with 1 tablespoon of the olive oil. Add the sweet potato with a sprinkle of salt and toast until beginning to brown on both sides.
  • Toss the sweet potato onto the baking sheet and set aside.
  • Add another tablespoon of olive oil to the skillet then add in the brussels sprouts, cut sides down to the pan. Cook for about 3-4 minutes or until the cut sides are starting to brown. Stir and cook another 2-3 minutes. Then add the brussels to the sweet potatoes and continue to cook them both by roasting them in the oven for 25 minutes.
  • Meanwhile, add the last tablespoon of oil to the skillet along with 1/4 teaspoon of salt and 1/2 teaspoon of thyme and all of the mushrooms. Saute for 3-4 minutes then remove the mushrooms to another plate.
  • Lastly, add the quinoa and stock to the skillet, bringing them to a simmer. Cook for about 15-20 minutes or until stock is absorbed and quinoa is soft.
  • By this time the veggies will be done and you can add them to the top of the skillet along with the mushrooms.
  • Top the skillet with a few fried eggs and feta cheese.


The hash can be made in advance and reheated in a skillet then topped with a fresh fried egg.
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