Looking for a colorful vegetarian hash recipe? This purple yam Brussels sprout hash combines sweet ube with caramelized Brussels sprouts and tangy sun-dried tomatoes for a flavor-packed meal. Perfect for breakfast or dinner, this 30-minute recipe brings together Filipino, Mediterranean, and American culinary influences!
Why Ube Makes This Brussels Sprout Hash Recipe Special
This innovative vegetable hash stands out from traditional recipes thanks to its star ingredient: ube (purple yam). Unlike ordinary breakfast hashes that rely on white potatoes, this vibrant purple Filipino tuber adds natural sweetness, stunning color, and nutritional benefits to the dish.
The unique combination of ube with Brussels sprouts creates a perfect flavor balance that you won’t find in standard hash recipes. The purple yam’s subtle vanilla-like sweetness contrasts beautifully with the earthy, slightly bitter Brussels sprouts. When both vegetables caramelize during cooking, their natural sugars develop, creating a complex flavor profile that’s both sophisticated and comforting.
Sun-dried tomatoes add concentrated bursts of umami and tanginess throughout the hash, while goat cheese brings creamy richness that ties all the elements together. This thoughtful combination of ingredients from different culinary traditions results in a vegetarian hash that’s more interesting and nutritionally diverse than conventional recipes.
How to Cook Ube (Purple Yam) Perfectly for Breakfast Hash
Properly cooking ube is essential for achieving the ideal texture in this hash. Start by peeling the purple yam and cutting it into uniform, small cubes approximately ½-inch in size. This ensures even cooking and allows the ube to develop crispy edges while maintaining a tender interior.
For best results, cook the ube before adding other ingredients. Heat olive oil in a large skillet over medium heat, then add the cubed ube with a pinch of salt. Cook for 7-10 minutes, stirring occasionally but not too frequently. This allows the pieces to develop a light golden crust that provides textural contrast.
The ube should be fork-tender but not mushy when finished. This cooking technique highlights the purple yam’s natural sweetness while creating pieces that hold their shape when mixed with the other hash ingredients. If you can’t find fresh ube, frozen purple yam is an acceptable substitute, though you’ll need to thaw and pat it dry before cooking.
The Perfect Spice Blend for Vegetarian Hash
The warm spice mixture in this recipe elevates simple vegetables into a crave-worthy meal. Ground cumin adds earthy depth that complements the sweet notes of the ube, while paprika contributes subtle smokiness and beautiful color that enhances the dish’s visual appeal.
These spices are best added to the onions and garlic as they caramelize, allowing their flavors to bloom in the oil before introducing the vegetables. This technique ensures the spices permeate every component of the hash rather than simply sitting on the surface.
For additional flavor complexity, consider adding a pinch of coriander to enhance the citrus notes, or a dash of cayenne pepper for gentle heat that balances the sweetness of the ube. Fresh herbs like parsley add brightness when sprinkled over the finished dish, cutting through the richness and adding visual contrast to the purple and green elements.
Tips for Perfectly Caramelized Brussels Sprouts
The key to delicious Brussels sprouts in this hash is achieving proper caramelization. Start by trimming the woody ends and removing any discolored outer leaves. For faster cooking and maximum flavor development, slice the sprouts thinly, creating more surface area for browning.
Cook Brussels sprouts in a single layer with enough space between pieces to allow steam to escape. Overcrowding the pan results in steamed rather than caramelized sprouts. Be patient and resist the urge to stir too frequently – allow them to develop a deep golden-brown color on one side before tossing.
Add a small pinch of salt early in the cooking process to draw out moisture, which helps achieve better caramelization. The perfectly cooked Brussels sprouts for this hash should be tender with slightly crisp, browned edges that provide textural contrast to the softer ube pieces.
Serving Suggestions and Meal Ideas
This versatile hash works beautifully for multiple meals throughout the day. For breakfast, top individual portions with a perfectly fried egg – the rich, runny yolk creates a natural sauce that brings everything together. For brunch, serve alongside toasted sourdough bread spread with additional goat cheese.
Create a complete dinner by serving this hash as a hearty side dish alongside grilled fish or roasted chicken. The sweet-savory flavor profile complements protein beautifully while adding vibrant color to your plate. For a completely vegetarian meal, increase the portion size and add a simple green salad dressed with lemon vinaigrette.
This hash holds up well as a meal prep option – prepare a large batch and refrigerate portions for quick meals throughout the week. When reheating, add a splash of water and cover to steam slightly, then uncover to restore some crispness.
Try this unique Ube Brussels Sprout Hash with Sun-Dried Tomatoes for your next breakfast or dinner. Its vibrant colors, contrasting textures, and globally-inspired flavors create an exciting vegetarian dish that transforms simple ingredients into a memorable meal!
Ube, Brussels Sprout, and Sun-Dried Tomato Hash
4
servings20
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minutesThis 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.
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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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