Sweet Potato Hash
from kristineskitchenblog.comThis Sweet Potato Hash is one of my all-time favorite savory breakfasts! With seasoned sweet potatoes, veggies and eggs, it's filling, healthy and so delicious!
Servings: 2 -4 servings
Calories: 251kcal
Ingredients
- 2 tablespoons olive oil
- 1 large or 2 medium sweet potatoes (about 1 pound total), chopped into ½-inch cubes, about 4 cups chopped
- 1 small yellow onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chopped spinach or chopped kale leaves (tough stems removed)
- 4 large eggs
- 2 green onions white and light green parts only, chopped
Instructions
- Heat the olive oil in a large cast iron skillet or other heavy skillet over medium heat. Add the cubed sweet potato and cook, stirring often, for 8 minutes.
- Add the onion and bell pepper and continue cooking for 7-9 minutes, until sweet potatoes are tender. (Taste a few to check.)
- Reduce the heat to medium-low and stir in the garlic, garlic powder, onion powder, smoked paprika, salt and pepper. Cook, stirring, for 30 seconds. Then stir in the spinach until it starts to wilt.
- Make 4 shallow wells in the vegetable mixture and crack an egg into each well. Cook for 4-8 minutes, until eggs are cooked to your liking, covering the pan as needed to help the eggs cook through.
- Sprinkle with a little freshly ground black pepper, garnish with chopped green onions and serve.
Video
Notes
- This recipe makes 2 generous servings or 4 smaller servings. Nutrition estimate is based on 4 servings.
- Just veggies: You can make this hash without the eggs if you prefer. It’s a great side dish that way!
- Add sausage or bacon: First cook the sausage or bacon in the skillet, then remove to a clean plate while you cook the veggies, finally stir sausage/bacon back in when you add the spinach or kale. Use 4 strips of bacon or 1/2 pound of ground breakfast sausage.
- Other veggies: You can add other veggies to this recipe, such as zucchini or mushrooms. Just add them to the skillet based on their cook time. (Zucchini cooks pretty quickly – just a few minutes is enough to soften it. Mushrooms could be added with the onion and bell pepper.)
Nutrition
Serving: 1/4 recipe | Calories: 251kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 164mg | Sodium: 432mg | Potassium: 661mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18848IU | Vitamin C: 48mg | Calcium: 91mg | Iron: 2mg
