Pin this A hearty, colorful breakfast skillet featuring tender sweet potatoes, crisp vegetables, and perfectly cooked eggs. Ideal for a satisfying brunch or a wholesome dinner.
This recipe quickly became my go-to for a filling and nutritious meal that impresses family and guests alike.
Ingredients
- Vegetables: 2 medium sweet potatoes peeled and diced (about 500 g), 1 small red bell pepper diced, 1 small yellow onion diced, 2 cloves garlic minced, 2 cups baby spinach (about 60 g)
- Protein: 4 large eggs
- Pantry: 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp chili flakes (optional), Salt and freshly ground black pepper to taste
- Fresh Herbs (Optional): 2 tbsp chopped fresh parsley or cilantro for garnish
Instructions
- Heat Oil:
- Heat olive oil in a large skillet over medium heat.
- Cook Sweet Potatoes:
- Add diced sweet potatoes. Cook stirring occasionally for 7 8 minutes until they begin to soften.
- Sauté Vegetables:
- Add onion and bell pepper. Sauté for 5 6 minutes until vegetables are tender and lightly browned.
- Add Spices and Garlic:
- Stir in garlic smoked paprika cumin and chili flakes (if using). Cook for 1 minute until fragrant.
- Cook Spinach:
- Add baby spinach and cook until wilted about 1 2 minutes. Season with salt and pepper.
- Add Eggs:
- Use a spoon to make four wells in the hash. Crack one egg into each well.
- Cook Eggs:
- Reduce heat to low cover the skillet and cook for 5 8 minutes until eggs are set to your preference.
- Serve:
- Remove from heat. Garnish with fresh herbs if desired. Serve immediately.
Pin this Gathering around the skillet for this vibrant meal quickly became a cherished weekend tradition in our home.
Notes
For extra protein add cooked black beans or crumbled feta cheese. Swap spinach for kale or Swiss chard if preferred. Serve with crusty bread or avocado slices for a heartier meal.
Required Tools
Large skillet with lid Chefs knife Cutting board Spatula or wooden spoon
Nutritional Information
Calories 265 Total Fat 11 g Carbohydrates 32 g Protein 9 g
Pin this This sweet potato hash is both simple and versatile making it a repeat favorite for any meal occasion.
Recipe FAQs
- → Can I substitute the sweet potatoes?
Yes, you can swap sweet potatoes for butternut squash or regular potatoes, though cooking times may vary slightly.
- → How do I ensure the eggs cook evenly in the hash?
Covering the skillet with a lid and cooking over low heat allows the eggs to set gently without overcooking.
- → Is it possible to make this dish vegan?
To make it vegan, replace the eggs with tofu scramble or roasted chickpeas for added protein.
- → What herbs pair well with this dish?
Fresh parsley or cilantro adds brightness and complements the smoky spices in the hash.
- → Can I prepare the vegetables ahead of time?
You can dice and store the vegetables in the fridge for up to one day before cooking for quicker meal prep.