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Sweet Potato Breakfast Hash with Eggs and Spinach

This one-skillet sweet potato hash turns simple fall produce into a filling, cozy breakfast: tender seasoned cubes with onion and bell pepper, a nest of wilted spinach, and four eggs cooked right on top. Ready in about 30 minutes and easy to double for meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb sweet potatoes peeled, cut into 1/2-inch cubes (about 2 medium)
  • 2 tbsp olive oil divided (1 tbsp for the hash, 1 tbsp for the eggs)
  • 1 medium yellow onion diced (about 1 cup)
  • 1 medium red bell pepper diced (about 1 cup)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3/4 tsp salt divided (1/2 tsp for the hash, 1/4 tsp for the eggs)
  • 1/4 tsp black pepper plus more to taste
  • 4 cups baby spinach loosely packed
  • 4 large eggs cold from the fridge is fine

Method
 

  1. Heat 1 tbsp of the olive oil in a large lidded skillet over medium heat. Add the sweet potatoes, onion, bell pepper, smoked paprika, garlic powder, 1/2 tsp of the salt, and the black pepper; stir until everything is evenly coated.
  2. Cover and cook for 10 minutes, stirring every 3 minutes, until the sweet potatoes are nearly tender and the onion is soft. If the pan looks dry, add a splash of water.
  3. Uncover, stir in the spinach, and cook for 1 minute, until just wilted. Spread the hash into an even layer.
  4. Using the back of a spoon, make 4 wells in the hash. Drizzle the remaining 1 tbsp olive oil into the wells and crack one egg into each.
  5. Cover and cook for 5 to 7 minutes, until the egg whites are set and the yolks are still soft, or longer for firmer yolks.
  6. Sprinkle the eggs with the remaining 1/4 tsp salt and extra black pepper, then serve hot straight from the skillet.