Sweet Potato 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
351 cal
14g protein
40g carbs
15g fat
per serving · estimated
Ingredients
- 1 large sweet potatoes
- 1 tbsp olive oil
- 1/2 cup, diced bell peppers
- 1 small, diced onion
- 1 cup fresh spinach
- 2 large eggs
- 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 sweet potatoes and cook for about 8-10 minutes until tender and slightly browned.
- Add diced onion and bell peppers to the skillet. Cook for another 5 minutes until vegetables soften.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Push the mixture to one side of the skillet. Crack eggs into the empty side and scramble gently until cooked through.
- Mix everything together, season with salt and black pepper to taste, and cook for an additional 2 minutes.
- 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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