Heat pancetta in a cast iron skillet or oven-proof saute pan over medium heat. Cook until fat is rendered. Add the shallots, red pepper, and sweet potato to the pan and saute until tender, 5 to 7 minutes. Add the garlic and saute until fragrant.
Switch up your breakfast routine with this one-skillet egg dish that is packed with Brussels sprouts, sweet potatoes, eggs, and pancetta.
Servings and Ingredients
|5 oz. pancetta, chopped|
|2 shallots, peeled and thinly sliced|
|1 small red pepper, seeded and chopped|
|1 small sweet potato, cut into 1/2-inch pieces|
|1 clove(s) garlic, minced|
|1 lbs. Brussels sprouts, trimmed and sliced|
|½ tsp. fresh thyme, chopped|
|Hy-Vee salt and black pepper|
|4 Hy-Vee large eggs|
|Hot sauce, optional|
Things To Grab
- Large cast iron or oven-proof skillet
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.
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.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 220mg
- Sodium: 600mg
- Total Carbohydrates: 11g
- Protein: 15g