Sweet Potato Hash with Eggs and Spinach

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

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Ingredients

• 2 large sweet potatoes
• 2 tbsp olive oil
• 1 cup, diced bell peppers
• 1 small, diced onion
• 2 cups fresh spinach
• 4 large eggs
• to taste salt
• to taste black pepper

Method

1. Peel and dice the sweet potatoes into small cubes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sweet potatoes and cook for about 8-10 minutes until tender and slightly browned.
3. Add diced onion and bell peppers to the skillet. Cook for another 5 minutes until vegetables soften.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
5. Push the mixture to one side of the skillet. Crack eggs into the empty side and scramble gently until cooked through.
6. Mix everything together, season with salt and black pepper to taste, and cook for an additional 2 minutes.
7. Serve hot, garnished with additional pepper if desired.

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

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