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Ube, Brussels Sprout, and Sun-Dried Tomato Hash topped with crumbled goat cheese and fresh parsley.
45 minutes Easy

Ube, Brussels Sprout, and Sun-Dried Tomato Hash

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The Ube, Brussels Sprout, and Sun-Dried Tomato Hash offers a vibrant blend of the earthy sweetness of ube, sautéed Brussels sprouts, and zesty sun-dried tomatoes. Topped with creamy goat cheese and fresh parsley, it is a versatile option for breakfast, brunch, or a speedy dinner. The contrast of textures and flavors ensures that every bite is thrilling and satisfying.

This dish is inspired by a blend of Filipino, Mediterranean, and American culinary styles. Ube, or purple yam, is a treasured ingredient in Filipino dishes, and is often featured in sweet dishes. In this savory version, the natural sweetness of ube creates a lovely contrast with the more earthy, savory elements. Sun-dried tomatoes, commonly used in Mediterranean cuisine, provide a tangy umami punch, while goat cheese contributes creaminess and a gentle tang that harmonizes the flavors. Brussels sprouts, typically linked with contemporary American cooking, offer a satisfying crunch when caramelized, making the dish both hearty and refreshing.

The spices in this hash—ground cumin and paprika—infuse depth, warmth, and complexity into the flavor. Cumin imparts a subtle earthiness that complements the sweet and nutty notes of ube, while paprika adds a mild smoky undertone. Together with caramelized onions and garlic, these spices form a savory foundation that harmonizes all the ingredients.

One of the standout qualities of this hash is its textural variety. The ube becomes tender and slightly crisp around the edges when sautéed, creating a pleasant contrast to the caramelized Brussels sprouts. The sun-dried tomatoes add chewy, flavorful bursts throughout the dish, making every bite enjoyable. The soft, creamy goat cheese sprinkled on top melts slightly from the warmth of the hash, providing a luxurious finish. The parsley garnish adds a fresh, herbal note that lifts the dish, preventing it from feeling too heavy.

This hash is both delicious and versatile. The ingredients blend quickly in a skillet, making it perfect for hectic mornings or a quick dinner. It’s a filling vegetarian dish that can be enjoyed on its own or alongside other breakfast favorites like eggs or toast. Plus, it’s easily customizable—feel free to substitute sweet potatoes for the ube or feta for goat cheese if you wish.

Whether served as a weekend brunch centerpiece or as a quick dinner option, the Ube, Brussels Sprout, and Sun-Dried Tomato Hash is sure to impress with its bold flavors and vibrant colors. The combination of savory, sweet, and tangy elements, makes this hash an elevated and comforting dish.

This dish celebrates the best of fusion cuisine—creative, satisfying, and packed with character. Enjoy it as a new favorite addition to your breakfast or dinner rotation, and don’t be surprised if your guests ask for seconds!

Ube, Brussels Sprout, and Sun-Dried Tomato Hash

Recipe by Kyle Taylor
5.0 from 1 vote
Cuisine: FusionDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

The Ube, Brussels Sprout, and Sun-Dried Tomato Hash combines the earthy sweetness of sautéed ube, crispy Brussels sprouts, and tangy sun-dried tomatoes. Finished with creamy goat cheese and fresh parsley, it’s a vibrant and flavorful dish perfect for breakfast, brunch, or a light dinner.

Ingredients

  • 2 large ube, peeled and chopped

  • 1 pound Brussels sprouts, quartered

  • 1 cup sun-dried tomatoes, chopped

  • 2 tablespoons extra virgin olive oil

  • 1 small onion, chopped

  • 3 cloves of garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • to taste, salt and ground black pepper

  • for serving, crumbled goat cheese

  • for garnish, freshly chopped parsley

Directions

  • Cook the Ube:
    Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the ube and cook for 8-10 minutes, stirring occasionally, until tender and mostly cooked through. Remove and set aside.
  • Sauté the Brussels Sprouts:
    Add the remaining tablespoon of extra virgin olive oil. Add the onion and sauté for 2-3 minutes until softened. Add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they are tender and browned.
  • Add Garlic, Sun-Dried Tomatoes, and Spices:
    Stir in the garlic and cook for 1-2 minutes until fragrant. Add the sun-dried tomatoes, cumin, and paprika. Toss to combine. Season with salt and ground black pepper to taste.
  • Combine and Finish the Hash:
    Return the cooked ube to the skillet and mix everything. Cook for an additional 2-3 minutes to combine the flavors.
  • Serve:
    Transfer the hash to a serving dish. Top with crumbled goat cheese and a sprinkle of fresh parsley for garnish.

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