Sweet Potato Hash with Eggs (Print Version)
# Ingredients:
01 -
2½ cups chopped sweet potato, peeled if preferred
02 -
1 tablespoon olive oil
03 -
1 cup diced bell pepper
04 -
¼ cup diced red onion
05 -
2 cloves minced garlic
06 -
1 cup chopped spinach
07 -
4 large eggs
→ Breakfast Seasoning
08 -
½ tablespoon garlic powder
09 -
1 teaspoon salt
10 -
½ teaspoon black pepper
11 -
1 teaspoon dried oregano
12 -
½ teaspoon cinnamon
13 -
½ teaspoon paprika
# Instructions:
01 -
Peel and evenly dice the sweet potato. Heat oil in a large skillet over high heat. Once hot, add chopped sweet potatoes and breakfast seasoning; mix well. Lower the heat to medium, cover the skillet, and cook for 10-15 minutes, stirring occasionally until soft enough to pierce with a fork.
02 -
Dice the bell pepper and red onion; mince the garlic. Add these ingredients to the softened sweet potatoes. Add spinach, mix, and cover again for 3 minutes.
03 -
Clear four spots in the skillet for the eggs. Add a small amount of olive oil to each spot and carefully crack one egg into each cleared space. Cover the skillet and cook for 10-15 minutes depending on preferred egg doneness. Cook longer if you prefer well-done eggs.
04 -
Top with optional toppings like salsa, cilantro, or feta cheese. Serve directly from the skillet or plate the eggs and sweet potato hash separately.
# Notes:
01 -
Cut the potatoes into even sizes to ensure even cooking.
02 -
Feel free to add other vegetables like mushrooms, jalapeños, or roasted corn.
03 -
Optional: Pair with bacon or breakfast sausage for added protein.
04 -
Adjust seasonings to taste by adding more salt if necessary.
05 -
Add cheese if desired for additional flavor and texture.
06 -
Store leftovers in an airtight container for up to 4 days. Freezing is not recommended.