Why You’ll Love This Recipe

• ✓One-pan meal for easy cleanup.
• ✓Packed with vitamins, fiber, and protein.
• ✓Easily adaptable for different diets (Vegan, Paleo, Whole30).
• ✓Perfect for weekend brunch or weekly meal prep.

Equipment You’ll Need

• ✓Large cast-iron skillet or non-stick frying pan (10-12 inch)
• ✓Chef’s knife
• ✓Cutting board
• ✓Spatula or large spoon

Ingredients

• ✓2 tablespoons olive oil
• ✓2 medium sweet potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes
• ✓1 medium yellow onion, chopped
• ✓1 red bell pepper, chopped
• ✓1 yellow bell pepper, chopped
• ✓2 cloves garlic, minced
• ✓1 teaspoon smoked paprika
• ✓1/2 teaspoon ground cumin
• ✓1/4 teaspoon chili powder
• ✓1/2 teaspoon salt, or to taste
• ✓1/4 teaspoon black pepper, or to taste
• ✓3 cups fresh spinach
• ✓4 large eggs
• ✓Optional for serving: sliced avocado, chopped fresh cilantro, hot sauce

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes in a single layer. Cook for 10-12 minutes, stirring occasionally, until they are tender and nicely browned. For a faster cook time, you can cover the skillet for the first 5 minutes.
2. Add the chopped onion and bell peppers to the skillet. Continue to cook, stirring frequently, for another 5-7 minutes, until the vegetables have softened.
3. Stir in the minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute more until fragrant.
4. Add the fresh spinach to the skillet and stir until it has just wilted, about 1-2 minutes.
5. Using the back of a spoon, create four small wells in the hash mixture. Crack one egg into each well.
6. Reduce the heat to medium-low, cover the skillet, and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny. Cook longer for firmer yolks.
7. Remove from heat. Serve immediately, garnished with sliced avocado and fresh cilantro if desired.

Expert Cooking Tips

• ✓For crispier potatoes, ensure they are completely dry before adding them to the hot oil and don’t overcrowd the pan. Cook in batches if necessary.
• ✓Dice all your vegetables to a similar size for even cooking.
• ✓To save time, you can par-boil or microwave the diced sweet potatoes for 3-4 minutes before adding them to the skillet. This will significantly reduce the stovetop cooking time.

Substitutions and Variations

This recipe is incredibly versatile! You can swap sweet potatoes for butternut squash or regular russet potatoes. Feel free to use any vegetables you have on hand, like mushrooms, zucchini, or kale. For a vegan version, omit the eggs and add a can of rinsed black beans or some crumbled tofu for protein at the end. To add more protein, consider adding cooked chorizo, bacon, or chicken sausage along with the onions and peppers.

Common Mistakes to Avoid

A common mistake is overcrowding the pan, which steams the sweet potatoes instead of browning them, resulting in a soggy hash. Use a large skillet and give the potatoes space. Another pitfall is adding the garlic too early; it can burn and become bitter. Add it in the last minute of cooking the main vegetables before adding the spinach to ensure it stays fragrant and delicious.

Serving Suggestions

Serve this hash straight from the skillet for a rustic, family-style meal. It’s fantastic on its own, but toppings take it to the next level! Try a dollop of Greek yogurt or sour cream, a sprinkle of feta cheese, a few slices of fresh avocado, or a drizzle of your favorite hot sauce. A side of whole-wheat toast is also a great addition to soak up the runny egg yolk.

Storage and Reheating Tips

Store leftover hash in an airtight container in the refrigerator for up to 4 days. If possible, store the hash and eggs separately. To reheat, warm the hash in a skillet over medium heat until heated through, or microwave in 30-second intervals. It’s best to cook fresh eggs for serving with reheated hash.

Frequently Asked Questions

Can I make this sweet potato hash ahead of time?

Absolutely! This is a great meal prep recipe. You can cook the entire hash mixture (without the eggs) and store it in the fridge. When you’re ready to eat, just reheat a portion in a skillet and cook a fresh egg to top it off.

How do I make this recipe Whole30 or Paleo compliant?

This recipe is very close already! Simply ensure you are using a compliant oil like olive oil or avocado oil and serve without any dairy like cheese or yogurt. It’s naturally compliant otherwise.

Can I use frozen vegetables?

Yes, you can use frozen diced sweet potatoes and bell peppers to save on prep time. Add them to the skillet directly from frozen, but be aware you may need to cook them a bit longer to cook off the extra moisture.

Conclusion

There you have it – a simple, healthy, and stunningly delicious breakfast that will brighten any morning. I hope you and your family enjoy this colorful sweet potato hash as much as I do. It’s proof that healthy eating can be easy, fun, and full of flavor!