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?
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.
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.