Brussels Sprout Sweet Potato Hash with Pancetta (Get Cooking)


Brussels Sprout Sweet Potato Hash with Pancetta (Get Cooking)

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Skillet of brussels sprouts mixed with sweet potato hash and pancetta

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    Servings and Ingredients

    5 oz.diced pancetta
    2shallots, peeled and thinly sliced
    1small red pepper, diced
    1small sweet potato, cut into 1/2-inch pieces
    1 clove(s)garlic, minced
    1 lbs.Brussels sprouts, trimmed and sliced
    ½ tsp.minced fresh thyme
    Salt and pepper, to taste
    Hot sauce, optional


    1. Heat pancetta in a cast iron skillet or oven-proof saute pan over medium heat. Cook until fat is rendered.
    2. Add the shallots, red pepper and sweet potato to the pan and saute until tender, 5 to 7 minutes.
    3. Add the garlic and saute until fragrant.
    4. Add the Brussels sprouts, sauté until tender, about 5 minutes. Let sit in the pan without moving them until the bottoms start to caramelize, about 5 minutes. Add the fresh thyme and let sit for 5 additional minutes and stir together. Season with salt and pepper.
    5. Create 4 small wells in the hash, break an egg into each well and cook until the yolks are firm and whites are opaque. If desired, place whole pan in a 400-degree oven to finish cooking and ensure that the tops of the eggs are fully cooked. Serve topped with hot sauce, if desired.

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, September 30, 2016.