Begin by dicing the sweet potatoes into uniform cubes, ensuring they cook evenly. Trim the Brussels sprouts by cutting off the stems, then slice them in half.

In a large skillet, pour in 2-3 tablespoons of olive or avocado oil and heat it over medium heat.

Once the oil is shimmering, add the diced sweet potatoes to the skillet in a single layer. Sauté them for 8-10 minutes.

Incorporate the halved Brussels sprouts along with any optional onions and bell peppers. Sprinkle in your chosen seasonings.

If you're adding bacon or a plant-based protein, mix it in during the last 5 minutes of cooking.

Once everything is golden, fragrant, and cooked to perfection, take the skillet off the heat and garnish your hash with fresh herbs.