Sweet Potato Hash
This Sweet Potato Hash with fried eggs is going to blow you away with flavor. The hash is so easy to whip up and it's all made in one skillet for easy clean up.
Servings: 2
Equipment
- large skillet
Ingredients
- 2½ cup chopped sweet potato one large potato. Peeled if preferred.
- 1 tbsp olive oil
- 1 cup bell pepper, diced
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 4 large eggs
Breakfast Seasoning
- ½ tbsp garlic powder
- 1 tsp salt *less or more as desired
- ½ tsp pepper
- 1 tsp dried oregano
- ½ tsp cinnamon
- ½ tsp paprika
Instructions
- Peel potatoes. Evenly dice up all of your sweet potato. In a large skillet, heat up oil on high heat. Once it's hot, add chopped sweet potatoes and seasoning, mix well. Lower heat down to medium and cover the skillet.
- Sweet potatoes will need to be stirred a few times but need to cook for about 10 -15 minutes or until they are soft enough to pierce with a fork. Next, dice bell pepper, onion and mince garlic. Add it to the softened sweet potatoes. Next, add in spinach, mix and cover again for 3 minutes.
- Next, clear four spots in the skillet for the eggs. Add a very small amount of olive oil to each spot cleared for the eggs. Carefully place one egg into each clearly spot.
- Cover the above and cook for about 10-15 more minutes (depending on how you like your egg cooked). Check on the eggs, you can cover and cook longer if you like your eggs more well done. Top with optional toppings (I do salsa cilantro and feta) You can place eggs and hash on each plate or, eat it right out of the skillet with your honey ;)
Notes
- Cut the potatoes in even sizes so they cook evenly.
- Add any veggies you like! Mushrooms, jalapeños, roasted corn and so many other veggies work great in this hash.
- Add Meat. Feel free to add or pair with bacon or breakfast sausage.
- Taste as you go. Feel free to adjust seasonings, add more salt if needed.
- Add cheese if you prefer.
- Store leftovers in an airtight container for up to 4 days. I do not recommend freezing this recipe.
Nutrition
Serving: 1cup | Calories: 437kcal | Carbohydrates: 44g | Protein: 16g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 816mg | Potassium: 999mg | Fiber: 8g | Sugar: 11g | Vitamin A: 27844IU | Vitamin C: 108mg | Calcium: 139mg | Iron: 4mg