Brussels sprouts, sweet potatoes, and beets come together in one skillet for a breakfast that looks as pretty as it tastes! This jewel-toned dish is a perfect way to get some veggies into your breakfast routine this autumn, and is naturally gluten-free, dairy-free, and vegan. This recipe is courtesy of the Independent Natural Food Retailers Association (INFRA), of which we are proud members.
What You’ll Need
- 16oz frozen hash browns
- 1 medium yellow onion, diced
- 4 ribs celery, diced
- 8 Brussels sprouts, stemmed and halved
- 1 small sweet potato, peeled and chopped
- 2 small cooked beets, chopped
- 4 tbsp sunflower oil, divided
- Sea salt
- Black pepper
Preheat oven to 375 degrees F. Place sweet potatoes and Brussels sprouts on a baking sheet and drizzle on two tablespoons of oil, toss and roast for 20 minutes or until desired doneness.
Meanwhile, heat a large non-stick skillet over high heat. Add remaining oil and saute onions and celery for two minutes. Add hash browns and toss to coat with oil, adding more as needed. Spread hash browns into an even layer and allow the bottom to cook undisturbed until well browned. With a spatula, turn hash browns over and repeat.
Fold in roasted vegetables, beets, and season to taste with salt and pepper. Serve promptly.