Sweet Potato and Spinach Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

Shop ingredients

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1 cup, chopped bell peppers
• 2 cups baby spinach
• 4 large eggs
• 2 cloves, minced garlic
• to taste salt
• to taste black pepper

Method

1. Peel and dice the sweet potatoes into small cubes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for about 8-10 minutes until tender and slightly crispy.
2. Add the chopped bell peppers and minced garlic to the skillet. Cook for another 3-4 minutes until the peppers are soft.
3. Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
4. In a separate non-stick pan, scramble the eggs until just set, about 3-4 minutes.
5. Serve the sweet potato hash topped with scrambled eggs for a hearty, paleo-friendly breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook