Jump to recipe
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’s Sweet Potato and Brussels Sprout Hash
Ingredients
- 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
Instructions
- 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.
