Sweet Potato Breakfast Hash with Eggs and Spinach

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

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Ingredients

• 2 large Sweet potatoes
• 1 Red bell pepper
• 2 cups Baby spinach
• 1 medium Onion
• 4 Eggs
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

Method

1. Peel and dice sweet potatoes into small cubes.
2. Chop the onion and red bell pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
5. Add onion and bell pepper; cook for another 5 minutes until tender.
6. Stir in the spinach and cook until wilted, about 2 minutes.
7. Create four small wells in the hash and crack an egg into each.
8. Cover the skillet and cook for 4-6 minutes, until eggs are set to your desired doneness.
9. Season with salt and black pepper to taste, then serve hot.

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

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