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Veggie-Filled Sweet Potato Hash

A hearty, nutritious breakfast bursting with flavor. Crispy sweet potatoes combined with colorful vegetables and aromatic seasonings create a perfect balance of sweet and savory. Naturally gluten-free and vegan-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 large sweet potatoes peeled and diced into ½-inch cubes
  • 1 red bell pepper diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups fresh spinach
  • 1 cup mushrooms sliced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Optional: 2 eggs for topping

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Once hot, add the diced sweet potatoes and spread them in an even layer.
  • Let the sweet potatoes cook undisturbed for 5-7 minutes until they begin to brown on the bottom.
  • Add the onions and bell peppers to the skillet. Stir everything together and cook for another 5 minutes, stirring occasionally.
  • Mix in the mushrooms and garlic, along with the paprika and cumin. Continue cooking for 3-4 minutes.
  • When the sweet potatoes are tender and nicely browned, add the spinach and cook until just wilted, about 1-2 minutes.
  • Season with salt and pepper to taste. If desired, create wells in the hash and crack eggs into them, cooking until the eggs reach your preferred doneness.