Brussels Sprout and Potato Hash

This hearty and healthy Brussels Sprouts and Potato Hash is the perfect weekend brunch or quick weeknight dinner. Potatoes, earthy leeks, and tender brussels sprouts topped with perfectly cooked eggs. All made in one-skillet in less than 30 minutes!

A cast iron skillet filled with a Brussels sprout and potato hash topped with cooked eggs.

There’s nothing I love more than slow weekend mornings. Staying in pajamas, cozying up with a hot drink and good book, and cooking a delicious breakfast that I wouldn’t typically have the opportunity to enjoy during the week. 

Breakfast skillets have to be one of my favourites dishes to make on these mornings. They’re easy to make, but also the perfect way to use up those leftover vegetables that might be starting to look a little sad in the fridge. There are plenty of variations of a breakfast hash, but one of my most loved combos is potatoes, brussels sprouts and leeks.

Here’s what you’ll need 

  • potato
  • leek 
  • brussels sprouts
  • garlic
  • paprika
  • salt and pepper 
  • eggs (preferably pasture-raised) 
  • fresh thyme 
  • avocado 
A plate of Brussel sprout and potato hash with eggs and fresh avocado.


  • use sweet potato instead of white potato
  • use yellow onion or shallot instead of leek 
  • other veggies: swap out the brussels sprouts for zucchini, broccoli, peppers or any other veggies that you have on hand (adjust cooking time accordingly) 
  • add breakfast sausage, bacon or tempeh 
  • add a handful of greens near the end of cooking


Brussels Sprouts and Potato Hash

Recipe by Emily MaudeCourse: Breakfast, Main


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This hearty and healthy Brussels Sprouts and Potato Hash is perfect for a weekend brunch or a weeknight dinner. Caramelized leeks, potatoes, and over-easy eggs all made in one skillet in 30 minutes!


  • 3 tbsp avocado oil or butter

  • 1 large potato, diced into 1/2 inch pieces

  • 1 leek, thinly sliced (white and light green parts only)

  • 1lb brussels sprouts, trimmed, cut in half and thinly sliced

  • 2 cloves garlic, minced

  • 1/2 tsp paprika

  • sea salt and pepper to taste

  • 4 eggs

  • 1/2 tbsp fresh thyme leaves

  • 1/4 to 1/2 tsp red pepper flakes (optional)

  • Avocado for serving


  • Heat a large pan over medium heat and add 2 tbsp of oil or butter. Add the potatoes and cook, stirring occasionally, for 10 - 15 minutes until almost cooked through.
  • Add the rest of the oil or butter, leeks and Brussels sprouts and cook for another 5 minutes or until potatoes and sprouts are tender. Add the minced garlic and paprika. Stir to combine and season with salt and pepper.
  • Create four small wells in the mixture and crack an egg into each well. Season the eggs wih salt and pepper. Cover and cook until egg whites are set and the yolk is cooked to your liking, around 3-5 minutes. Sprinkle with fresh thyme, red pepper flakes and serve warm with avocado.

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