These Brussels sprout breakfast potatoes were something I tossed together out of the remnants of my fridge…and there were EFFING AMAZING.
I’m really not into food waste. Like, it bothers me. It’s horrible for the earth. It costs us more money. It’s not sustainable. The list goes on.
So last Thursday when I had next to nothing in my fridge (I grocery shop on Fridays) and I came across a half empty back of shredded Brussels…I had to get creative.
I don’t love sauteed Brussels. I didn’t want eat straight up Brussels and eggs. But I do love breakfast potatoes. And crispy Brussels are DELICIOUS.
So you combine the two, wam bam boom. Perfect breakfast side.
Served with two or three runny eggs?
Health benefits of Brussels sprout breakfast potatoes:
- cruciferous veggies are anticarcinogenic
- cooked and cooled potatoes are a resistant starch, meaning they feed beneficial bacteria in the gut
- Brussels are rich in antioxidants
- potatoes contain a bit of vitamin c, b6 and magnesium
- Brussels are a good source of fiber
- Brussels are rich in folate and vitamin K
Tips for this recipe:
- line the baking sheet with parchment paper so they don’t stick, I love this reusable one.
- feel free to use any type of potato you like – white, sweet, Japanese yam, purple – GET WILD.
- you can use avocado oil or olive oil, both are healthy options.
- if you use avocado, make sure to use a good brand like this one, as most avocado oil on the market is rancid (read my article on that here)
Brussels Sprout Breakfast Potatoes
- 1 medium potato (any variety, peeled and diced)
- 1 cup shredded Brussels sprouts
- 3-4 tbsp olive oil
- sprinkle of garlic powder
- sprinkle of smoked paprika
- salt and pepper
- Preheat oven to 375.
- Line a baking pan with parchment paper.
- Mix all of the ingredients in a large bowl.
- Spread evenly and flatten over the parchment paper.
- Bake for 15-20, or until the Brussels are crisp and the potatoes are a golden brown.