This bright sunny side up hash originated over the fire surrounded by some lovely people. I hosted Sunday brunch several weeks ago now, on one of our final warm, sunny, Fall mornings. We couldn’t have asked for a more beautiful day to indulge in delicious food, drinks and company. Served alongside the hash were refreshing mimosa’s, spiked espresso cocktails (espresso done over the fire with Frangelico + steamed milk), and my pumpkin chai spiced pancakes drizzled with sweet maple syrup.



While I know the open fire version is not accessible or ideal for everyone, I created this delicious, slightly modified indoor recipe. To replicate some of the wonderful smokey flavour that was present in the hash I cooked over the fire, I decided to add chilli and paprika powder. Playing on these flavours, I added cilantro and a side of avocado, plain Greek yoghurt and plenty of hot sauce. Mushrooms, sweet potatoes, Brussels sprouts and yellow peppers make this a hearty and filling dish that can be enjoyed for any meal of the day. But I must say, it is particularly great for brunch and pairs fantastic with a side of your favourite greens, perhaps some high quality bacon, and a mimosa or two.

Not to worry if you have an accidental yolk breakage, usually there is someone in the group that prefers a well cooked yolk. As well, this hash can easily be turned into a “scramble” by simply mixing all the ingredients, including the eggs, together. There are no rules with this one, just to enjoy!



Sunny Side Up Hash

Serves: 6
Prep/Cook Time: 60 minutes


1 large sweet potato,  cut into 1/2” (1.5 cm) cubes
2 small potatoes,  cut into 1/2” (1.5 cm) cubes
1 tbsp (15 ml) extra virgin olive oil
1/2 medium red onion, diced
2 cloves garlic, minced
4 cups (300 g) mushrooms, thinly sliced
3 cups (300 g) Brussels Sprouts, quartered
1 yellow pepper, medium dice
12 cherry tomatoes, halved
1/4 cup (60 ml) cilantro (or parsley), chopped
1/4 tsp (1 ml) salt, or to taste
1/4 tsp (1 ml) pepper, or to taste
1 tbsp (15 ml) chilli powder
1 tsp (5 ml) paprika
6 eggs, organic, free range (preferably)
Optional garnish: green onion, plain yogurt, hot sauce, cilantro


1. Preheat oven to 450 degrees F (230 degrees C).
2. Bring a large pot of salted water to a boil. Add the sweet potato and regular potato to the boiling water. Cook for 12-15 minutes or until cooked through, but still slightly firm.
3. Meanwhile, add onion, garlic, mushrooms and Brussels sprouts to a large non-stick oven-proof pan. Sauté over medium heat for about 10 minutes or until cooked through.
4. Add yellow peppers, tomatoes, and cilantro. Sauté for a few minutes.
5. Add cooked potatoes, salt, chilli and paprika powder. Add about a tbsp (15 ml) of water to ensure the spices evenly coat the vegetables.
6. Place pan into oven for 15 minutes to bake.
7. Remove pan from oven and make 6 divots with a spoon in the vegetable mixture to crack the eggs into. Tip: Crack the eggs one at a time into a bowl and then add to the pan.
8. Cover the pan with aluminum foil. If the eggs go above the side of the pan then you will have to use toothpicks to keep the foil off the eggs. It is okay if the foil is not completely sealed around the edges of the pan.
9. Bake for approximately 15 minutes or until eggs are cooked to your preferred degree of doneness.
10. Remove pan from the oven. Serve immediately, garnishing as desired.

Note: You can also choose to cook the eggs sunny side up in another pan. In this case, you would top the hash with the cooked eggs once it has baked in the oven for 15 minutes.