Sweet Potato and Spinach Breakfast Hash
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian, gluten-free, dairy-free
355 cal
15g protein
40g carbs
15g fat
per serving · estimated
Ingredients
- 1 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 cup, chopped bell peppers
- 1 cup baby spinach
- 2 large eggs
- 1 clove, minced garlic
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- 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.
- Add the chopped bell peppers and minced garlic to the skillet. Cook for another 3-4 minutes until the peppers are soft.
- Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
- In a separate non-stick pan, scramble the eggs until just set, about 3-4 minutes.
- 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.
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