Introduction
Looking for a nutritious, colorful breakfast that’ll keep you energized all morning? This Veggie-Filled Sweet Potato Hash is my go-to recipe when I want something both healthy and satisfying. It’s a perfect balance of sweet and savory flavors, packed with nutrients from fresh vegetables and protein-rich eggs. What I love most about this hash is how versatile it is – you can enjoy it for breakfast, brunch, or even dinner, and it’s a great way to use up those extra vegetables in your fridge.
Ingredients
- 2 large sweet potatoes, diced into ½-inch cubes
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 2 cups fresh spinach
- 8 oz mushrooms, sliced
- 4 eggs
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- Optional: fresh herbs for garnish (parsley or chives)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add diced sweet potatoes to the skillet. Season with salt, pepper, and paprika. Cook for 10-12 minutes, stirring occasionally, until they start to soften.
- Add onions and bell peppers to the pan. Cook for 5 minutes, stirring occasionally.
- Stir in mushrooms and garlic. Cook for another 3-4 minutes until mushrooms are golden.
- Add spinach and cumin, cooking until the spinach wilts (about 2 minutes).
- Create four wells in the hash mixture. Crack an egg into each well.
- Cover the skillet and cook for 4-5 minutes, or until eggs reach your desired doneness.
- Garnish with fresh herbs if desired, and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
Here are some helpful tips to make your Veggie-Filled Sweet Potato Hash turn out perfectly:
- For crispier sweet potatoes, don’t overcrowd the pan and avoid stirring too frequently.
- Make sure to cut the sweet potato cubes uniformly for even cooking.
- If the sweet potatoes are taking too long to soften, cover the pan for a few minutes to steam them.
- For meal prep, you can dice the vegetables ahead of time and store them in the refrigerator.
- Feel free to customize the vegetables based on what you have on hand – zucchini, kale, or brussels sprouts work great too.
- To make this recipe vegan, simply skip the eggs and add your favorite plant-based protein instead.
- Leftovers can be stored in an airtight container for up to 3 days (though the eggs are best enjoyed fresh).
- For extra flavor, try adding a sprinkle of cheese or hot sauce just before serving.
Veggie-Filled Sweet Potato Hash
A nutritious, colorful breakfast hash with sweet potatoes, vegetables, and eggs.
Ingredients
- 2 large sweet potatoes diced into ½-inch cubes
- 1 red bell pepper chopped
- 1 medium onion diced
- 2 cups fresh spinach
- 8 oz mushrooms sliced
- 4 eggs
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- Optional: fresh herbs for garnish parsley or chives
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add diced sweet potatoes to the skillet. Season with salt, pepper, and paprika. Cook for 10-12 minutes, stirring occasionally, until they start to soften.
- Add onions and bell peppers to the pan. Cook for 5 minutes, stirring occasionally.
- Stir in mushrooms and garlic. Cook for another 3-4 minutes until mushrooms are golden.
- Add spinach and cumin, cooking until the spinach wilts (about 2 minutes).
- Create four wells in the hash mixture. Crack an egg into each well.
- Cover the skillet and cook for 4-5 minutes, or until eggs reach your desired doneness.
- Garnish with fresh herbs if desired, and serve immediately.
