Ask For It: Persephone’s Sweet Potato Hash


My go-to breakfast order at Persephone is the sweet potato and Brussels sprout hash, with a fried egg added on top. The sweet potatoes and Brussels sprouts are perfectly tender, and the garlic cream sauce melds the flavors into a hearty, flavorful, best start to your morning, dish. What if you could get it without leaving the house? We got the recipe, so now you can! persephone sweet potato hash

Persephone’s Sweet Potato and Brussels Sprout Hash


  • 2 cups sweet potatoes, cubed
  • Vegetable oil, for frying
  • 1 1/2 tablespoons garlic, minced
  • 1 pint heavy whipping cream
  • 1 1/2 tablespoons dried sage
  • 3 tablespoons Dijon mustard
  • Salt and pepper, to taste
  • 2 cups Brussels sprouts, chopped


  • Cook sweet potatoes in a pot of boiling water.
  • When potatoes are almost done (about 10 minutes), drain water and immediately put them into a container of ice water to stop the cooking process.
  • While sweet potatoes cool, prepare garlic cream sauce, below.
  • Take potatoes out of ice bath.
  • Combine an even mixture of chopped Brussels sprouts and cubed sweet potatoes and deep-fry in oil until the edges of the leaves are golden brown (about 3 minutes).
  • Take out, toss with salt and pepper, and top with garlic cream sauce
  • For the sauce:
  • To make the garlic cream sauce, pour a small amount of olive oil (less than an ounce) into a sauté pan.
  • Cook garlic until slightly browned and fragrant (about 2 minutes).
  • Add whipping cream, sage and mustard.
  • Add a pinch of salt and pepper (to taste) and cook until hot.
  • Sauce does not need to thicken much.

About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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