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Sweet Potato and Brussel Sprouts Hash

Sweet Potato and Brussel Sprouts Hash

One of my favorite make a head breakfasts is a hash. I make a big batch on Sunday, enough to last me 3 or 4 mornings then all I have to do is top with eggs and I have a delicious healthy breakfast to start my day. Recently I made a Sweet Potato and Brussel Sprouts Hash using left over vegetables from dinner the night before, I added my homemade Chicken Apple Sausages as well as more vegetables and topped with a crispy fried egg for an easy breakfast. Make ahead breakfasts are an easy way for me to meal plan, especially in the morning when my Psoriatic Arthritis is hurting badly and I can barely move, I just pop a pre-portioned breakfast into the microwave and relax until my medication takes effect and I can continue with my day. I am a morning person but sometimes the pain is just too much. I’ve learned not to push myself and do what I can the night before to assure an easier start the next day. It’s these new little things I do for myself that keep my mental energy up.


Roasted Vegetables:

  • 2 lbs. Sweet Potatoes, cut into ½ inch chunks
  • 1 ½ lbs. Brussel Sprouts, cut into halves
  • 1 tsp. Sea Salt
  • ½ tsp. Black pepper
  • 2 tbsp. Olive Oil


  • 1 cup Chicken Apple Sausage, cut into chunks homemade or store bought
  • 1 clove Garlic, roughly chopped
  • 1 Red Bell Pepper, cut into ½ inch chunks
  • 1 medium Onion, large dice
  • 2 Thyme sprigs or ½ tsp dried Thyme
  • 3 tbsp. Parsley, roughly chopped
  • 1 tbsp. Olive Oil
  • Black Pepper to taste


  1. Preheat oven to 375 degrees. Mix together sweet potatoes, brussel sprouts, salt, pepper and olive oil. Add vegetables in one layer on sheet pan; may need 2 pans and roast for 45 mins. Tossing once half way through. Remove from oven and set aside.
  2. Over medium high heat, add olive oil and onions, sauté until translucent and tender. About 3 mins.
  3. Add chicken apple sausages and garlic, toss together until sausage is heated through and garlic is fragrant.
  4. Add bell peppers, roasted vegetables and thyme. Toss together until fully heated through, adding a few grinds of black pepper.
  5. Turn off heat, top with chopped parsley
  6. Top with scrambled or fried eggs.


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Brenda Kong is a paid spokesperson by LEO Pharma Inc. The views expressed are her own and do not reflect those of LEO Pharma Inc.

Any suggestions made are not intended to replace the advice of a qualified medical professional. Please consult your healthcare provider prior to making any changes to your treatment, exercise or diet routine.

All recipes are the intellectual property of the author. You may not publish, modify, or create derivative works based on the content available through this website.
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