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To create this delicious Sweet Potato & Spinach Sunrise Hash, you’ll need a handful of fresh ingredients that are both nutritious and bursting with flavor. Here’s what you’ll need:

Sweet Potato and Spinach Breakfast Hash

Elevate your breakfast routine with a vibrant Sweet Potato & Spinach Sunrise Hash that brings warmth and nourishment to your mornings. This easy recipe combines nutrient-rich sweet potatoes, fresh spinach, and perfectly cooked eggs for a hearty meal that looks as delightful as it tastes. Packed with vitamins A and C, this colorful dish not only fuels your body but also brightens up your breakfast table. Discover how to create this wholesome hash that is sure to become a staple in your kitchen!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup fresh spinach, roughly chopped

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

4 large eggs

Fresh parsley or cilantro, for garnish

Optional: hot sauce, for serving

Instructions
 

Prep the Sweet Potatoes: Start by peeling and dicing the sweet potatoes into small, even cubes to ensure they cook evenly.

    Cook the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and season with salt, pepper, smoked paprika, and ground cumin. Sauté for about 8-10 minutes, stirring occasionally, until they start to soften and develop a golden color.

      Add Aromatics: Once the sweet potatoes are tender, push them to one side of the skillet. In the empty space, add the diced onion and red bell pepper. Cook for another 3-4 minutes until the onion is translucent and fragrant. Add the minced garlic and cook for 1 additional minute until fragrant.

        Incorporate Spinach: Add the chopped spinach to the skillet. Stir everything together, allowing the spinach to wilt down, about 1-2 minutes. Taste and adjust seasoning with more salt and pepper if necessary.

          Cook the Eggs: Create four small wells in the hash mixture, ensuring it's evenly distributed. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.

            Serve and Garnish: Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle the hash with freshly chopped parsley or cilantro. Serve immediately, adding a dash of hot sauce to each plate if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4