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Potato Breakfast Hash with Spinach and Eggs
Annie Graves

Sweet Potato Breakfast Hash with Spinach and Eggs

4 from 1 vote
Start your day with this Sweet Potato Breakfast Hash with Spinach and Eggs! A healthy, one-pan breakfast loaded with veggies and topped with perfectly cooked eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Breakfast Hash
  • 2 medium sweet potatoes peeled and diced into 1/2-inch cubes
  • 1 small onion diced
  • 1 red bell pepper diced
  • 2 cups fresh spinach chopped
  • 4 large eggs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or cilantro chopped (for garnish)
Optional Add-Ins
  • 1/4 cup crumbled feta or goat cheese
  • A pinch of red pepper flakes for a spicy kick
  • Diced avocado for serving
Substitutions
  • Vegan: Replace eggs with tofu or tempeh or use vegan egg substitutes.
  • Gluten-Free: This recipe is naturally gluten-free!

Method
 

Cook the Sweet Potatoes
  1. Heat 1 tbsp of olive oil in a large skillet over medium heat.
  2. Add the diced sweet potatoes and season with salt, pepper, garlic powder, paprika, and cumin.
  3. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.
  4. If they start to brown too quickly, reduce the heat to medium-low.
Sauté the Vegetables
  1. Once the sweet potatoes are nearly cooked through, push them to the side of the skillet.
  2. Add another 1 tbsp of olive oil to the empty side and add the diced onion and red bell pepper.
  3. Cook for 3-4 minutes until softened and fragrant.
Add the Spinach
  1. Stir the sweet potatoes, onions, and peppers together, then add the chopped spinach to the skillet.
  2. Cook for 1-2 minutes until the spinach is wilted.
  3. Taste and adjust seasoning as needed.
Make the Eggs
  1. Use a spoon to create four small wells in the sweet potato mixture.
  2. Crack an egg into each well.
  3. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firm yolks).
Serve the Hash
  1. Remove the skillet from heat and garnish the hash with fresh parsley or cilantro.
  2. Serve immediately, with optional toppings like crumbled feta, red pepper flakes, or diced avocado.

Notes

Nutritional Information (Per Serving - 1 serving with 1 egg):

  • Calories: 250-300
  • Carbohydrates: 30g
  • Protein: 10g
  • Fat: 12g
  • Saturated Fat: 3g
  • Sodium: 250mg
  • Fiber: 6g
  • Sugar: 6g
 

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer softer eggs, reduce the cook time after cracking the eggs into the skillet.
    • Feel free to add more vegetables like mushrooms, zucchini, or tomatoes for extra variety.
    • For extra flavor, you can add a drizzle of balsamic vinegar or a squeeze of fresh lemon juice just before serving.