Hearty Sweet Potato & Spinach Breakfast Hash with Poached Eggs

This hearty Sweet Potato & Spinach Breakfast Hash is a delicious way to kickstart your morning. Combining the natural sweetness of roasted sweet potatoes with nutrient-rich spinach, this dish is packed with flavor and essential vitamins. The addition of poached eggs on top adds a creamy texture that balances the dish perfectly.

Perfect for meal prep or a leisurely weekend brunch, this hash is customizable with your favorite herbs and spices. Serve it warm for a filling breakfast that will keep you energized throughout the day.

Hearty Sweet Potato & Spinach Breakfast Hash with Poached Eggs

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 350 calories 14g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups fresh spinach
• 4 large eggs
• Fresh parsley or chives for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper.
3. Spread the seasoned sweet potatoes on a baking sheet and roast in the oven for 20 minutes or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, bring a pot of water to a gentle simmer for poaching the eggs.
5. In a skillet, add the fresh spinach and sauté over medium heat until wilted, about 2-3 minutes. Set aside.
6. Once the sweet potatoes are done, remove them from the oven and gently fold in the sautéed spinach.
7. Poach the eggs in the simmering water for about 3-4 minutes until the whites are set but the yolks remain runny.
8. Serve the sweet potato and spinach mixture on plates, topped with a poached egg and garnished with fresh parsley or chives.

Notes

Tip: For a spicy kick, add some red pepper flakes to the sweet potatoes before roasting.

For added flavor, try incorporating spices like smoked paprika or cumin. You can also throw in some bell peppers or onions for extra crunch and sweetness. If you prefer your eggs scrambled, feel free to swap out the poached eggs for scrambled ones!

This breakfast hash can be stored in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, and add a splash of water to keep it moist. Enjoy it as a quick breakfast or a savory lunch option.