Potato Hash with Eggs (Print Version)
# Ingredients:
01 -
2½ cups of diced sweet potato, peeling optional
02 -
1 tablespoon of olive oil
03 -
1 cup of chopped spinach
04 -
¼ cup of finely chopped red onion
05 -
2 minced garlic cloves
06 -
1 cup of small-diced bell pepper
07 -
4 large eggs
→ Breakfast Seasoning
08 -
1 teaspoon salt
09 -
½ teaspoon cinnamon
10 -
½ teaspoon black pepper
11 -
½ tablespoon garlic powder
12 -
½ teaspoon paprika
13 -
1 teaspoon dried oregano
# Instructions:
01 -
Dice the sweet potato into equal-sized pieces, peel them if you'd like. Heat oil in a large pan over high heat. When the oil is hot, toss in the sweet potatoes and sprinkle on the breakfast seasoning. Stir it all up, lower the heat to medium, and cover the pan. Let it cook for 10-15 minutes, stirring now and then, until soft enough to poke with a fork.
02 -
Chop your bell pepper and onion; mince garlic. Add these to your softened sweet potato. Toss in chopped spinach, give it a good mix, cover the skillet, and cook for about 3 more minutes.
03 -
Make four spaces in the pan by pushing some of the hash aside. Drizzle a little oil into those gaps and crack one egg into each. Cover the pan again and let the eggs cook for 10-15 minutes. Adjust the time depending on how runny or firm you like your yolks.
04 -
Serve straight from the pan or plate everything separately. Add extras like salsa, crumbled cheese, or fresh cilantro if you'd like.
# Notes:
01 -
Make sure your sweet potato pieces are uniform for even cooking.
02 -
Want variety? Try adding jalapeños, mushrooms, or even corn.
03 -
For a protein boost, serve with breakfast sausage or bacon on the side.
04 -
Taste before serving and sprinkle on more salt if it's not enough.
05 -
Shredded cheese is a great addition if you’re a cheese lover!
06 -
Store leftovers in a sealed container for a max of 4 days. Don’t freeze—texture suffers!