Description
Whip up this sweet potato breakfast hash for a morning meal that brings serious comfort to your breakfast table. Crispy potatoes, caramelized onions, and perfectly seasoned eggs make this hearty dish a total game-changer for weekend brunches.
Ingredients
Scale
Primary Ingredients:
- 2 medium Sweet Potatoes
- 4 large Eggs
- 2 cups fresh Spinach
- 1 medium Onion
Vegetable Ingredients:
- 1 red Bell Pepper
- 1 green Bell Pepper
- 2 cloves Garlic
Seasoning and Garnish Ingredients:
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- Salt and Pepper
- 1 Avocado
Instructions
- Grab 2 medium sweet potatoes and peel them carefully. Dice the potatoes into uniform ½-inch cubes to ensure even cooking.
- Chop 1 red bell pepper and 1 green bell pepper into small, bite-sized pieces. Dice 1 medium onion and mince 2 garlic cloves finely.
- Pour 2 tablespoons olive oil into a large skillet. Heat the skillet to medium heat (375°F) for about 2 minutes until the oil shimmers.
- Add diced sweet potatoes to the hot skillet. Sprinkle 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper over the potatoes.
- Cook sweet potatoes for 10 minutes, stirring every 3 minutes to prevent sticking. Ensure the potatoes develop a golden-brown crust.
- Toss chopped onions, red and green bell peppers, and minced garlic into the skillet. Stir and cook for 5 minutes until vegetables soften.
- Drop 2 cups fresh spinach into the skillet. Gently fold the spinach into the hash until it wilts completely, about 2 minutes.
- If adding eggs, create 4 small wells in the hash. Crack 1 large egg into each well. Cover the skillet and cook for 5 minutes at medium-low heat (325°F).
- Slide the hash onto serving plates. Top with slices from 1 ripe avocado as a fresh garnish.
Notes
- Dice sweet potatoes into uniform, small cubes to ensure even cooking and a consistent texture throughout the hash.
- Use cast iron or a heavy-bottomed skillet to get a nice crispy exterior on the sweet potatoes without burning them.
- For a protein boost, add cooked and crumbled breakfast sausage or diced ham to the hash before adding the eggs.
- To make this dish gluten-free and Whole30 compliant, skip the eggs and use ghee instead of olive oil for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 185 mg