Sweet Potato and Spinach Breakfast Hash

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 2
Best Season: All Seasons
Description

This Sweet Potato and Spinach Breakfast Hash is a nutrient-packed, flavorful dish that combines crispy sweet potatoes, tender spinach, and savory spices for a delicious morning meal. Perfectly balanced with protein-rich eggs and aromatic seasonings, this one-pan recipe is quick, easy, and ideal for a hearty breakfast or brunch.

Ingredients
    For the Base:
  • 2 medium sweet potatoes, peeled and diced (1/2-inch cubes)
  • 2 tbsp olive oil (or avocado oil)
  • 1/2 small red onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for spice)
  • 2 cups fresh spinach, roughly chopped
    • For the Toppings:
  • 2-4 eggs (optional, for added protein)
  • 1/4 cup feta cheese, crumbled (optional)
  • 1 tbsp fresh parsley or cilantro, chopped
  • 1/2 avocado, sliced (optional)
Instructions
    Prep the Ingredients
  1. 1
    Wash, peel, and dice the sweet potatoes into small cubes. Dice the onion, bell pepper, and mince the garlic.
    2. Cook the Sweet Potatoes
  2. 2
    Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften and develop a slight crisp.
    3. Sauté the Vegetables
  3. 3
    Push the sweet potatoes to one side of the skillet. Add another tbsp of olive oil, then toss in the diced onion, red bell pepper, and garlic. Sauté for 3-4 minutes until fragrant and softened.
    4. Add Seasonings & Spinach
  4. 4
    Stir in smoked paprika, cumin, salt, black pepper, and red pepper flakes. Add chopped spinach and mix everything together. Cook for another 2-3 minutes until the spinach wilts.
    5. Cook the Eggs (Optional)
  5. 5
    If adding eggs, make small wells in the hash and crack eggs into them. Cover with a lid and cook for 4-5 minutes until the eggs are set but still runny (or longer for firm yolks).
    6. Serve & Garnish
  6. 6
    Remove from heat. Sprinkle with crumbled feta cheese, fresh parsley or cilantro, and avocado slices if using. Serve hot!
Note
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
  • Variations: Swap spinach for kale, add black beans for extra protein, or sprinkle with nutritional yeast for a dairy-free cheesy flavor.
  • Make It Vegan: Omit eggs and cheese, and serve with a drizzle of tahini or a side of tofu scramble.
  • Crispier Potatoes: For extra crispiness, roast diced sweet potatoes in the oven at 200°C (400°F) for 20 minutes before adding them to the skillet.
Keywords: Healthy, Quick, Easy, Vegetarian, Breakfast
Read it online: https://petitepanini.com/recipe/sweet-potato-and-spinach-breakfast-hash/