Sweet Potato Breakfast Hash with Eggs and Spinach
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
334 cal
12g protein
40g carbs
14g fat
per serving · estimated
Ingredients
- 1 large Sweet potatoes
- 1 Red bell pepper
- 1 cup Baby spinach
- 1 medium Onion
- 2 Eggs
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Peel and dice sweet potatoes into small cubes.
- Chop the onion and red bell pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
- Add onion and bell pepper; cook for another 5 minutes until tender.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Create four small wells in the hash and crack an egg into each.
- Cover the skillet and cook for 4-6 minutes, until eggs are set to your desired doneness.
- 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.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.