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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 220mg
- Sodium: 600mg
- Total Carbohydrates: 11g
- Protein: 15g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 8%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, September 30, 2016.