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.