Smoky White Bean and Brussels Sprouts Potato Hash

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Smoky White Bean, Brussels Sprouts, and Potato Hash

Smoked paprika gives new life to this potato hash with a smoky finish, along with hearty potatoes, brussels sprouts, and protein-packed beans and eggs.

Smoky White Bean and Brussels Sprouts Potato Hash

I love breakfast hashes. Whenever I’m feeling uninspired at breakfast, I make a potato hash, because I usually have potatoes, beans, eggs, and some sort of vegetable on hand. Just sauté it altogether and you’ve got a quick, restaurant-worthy breakfast. I’d definitely order this out at a restaurant, wouldn’t you?

Smoky White Bean, Brussels Sprouts, and Potato Hash

There are a few keys to make this recipe great: smoke paprika for smokiness, vegetable broth to help soften the potatoes, and just enough olive oil to crisp up the potatoes at first. You’ll need a cast iron skillet or a great non stick pan (I’m loving Caraway at the moment) and start with a little oil to crisp up the potatoes.

Smoky White Bean, Brussels Sprouts, and Potato Hash

Top this potato hash with fried eggs (or stir in some scrambled eggs) and you have a protein-packed, hearty breakfast whenever you’re in a rut! And remember, you can switch up the vegetable and use whatever you have on hand – try some shredded carrots or broccoli next time. And you can use sweet potatoes instead of white potatoes. If you’re a meat eater, add some bacon, of course.



Smoky White Bean and Brussels Sprouts Potato Hash

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 1 tablespoon extra virgin olive oil
  • 1 russet potato small cubed
  • salt and pepper
  • 1 large garlic clove minced
  • 12 ounces shredded Brussels sprouts
  • 1 15oz can cannellini beans, drained and rinsed
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon chili powder
  • vegetable broth as needed (or water, if you don’t have broth on hand)
  • 4 eggs for frying if desired


  • Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.
  • Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.

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