Sweet Potato & Spinach Breakfast Hash with Eggs

If you love a hearty, savory breakfast that actually keeps you full, this Sweet Potato & Spinach Breakfast Hash with Eggs is about to become a new favorite.

JUMP TO RECIPE

Why You'll Love This Recipe

✔ Ready in about 30 minutes
✔ High in protein and fiber
✔ Naturally gluten-free
✔ Perfect for meal prep
✔ Made in one pan

Tips for the Best Breakfast Hash

Cut sweet potatoes evenly
Uniform cubes help them cook evenly and get caramelized edges.
Use a large skillet
Crowding the pan will steam the potatoes instead of browning them.
Add extra protein
You can easily mix in turkey sausage, black beans, or diced rotisserie chicken
Meal prep tip
Cook the hash ahead of time and reheat it in a skillet. Add fresh eggs when serving.

Variations

Southwest Style

Add black beans
Top with avocado and salsa

Mediterranean Style

Add feta cheese
Finish with lemon and fresh herbs

Spicy Version

Add diced jalapeño
Finish with chili crisp or hot sauce

Sweet Potato & Spinach Breakfast Hash with Eggs

YEILDS: 4 SERVINGS PREP: MINUTES
COOK: MINUTES TOTAL: MINUTES

Ingredients

2 medium sweet potatoes, peeled and diced into ½-inch cubes
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
3 cups fresh spinach
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
4 large eggs
1 tablespoon chopped fresh parsley (optional)
Hot sauce or avocado for serving (optional)

Instructions

1. Cook the sweet potatoes

Heat olive oil in a large skillet over medium heat.
Add the diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until they begin to soften and develop golden edges.

2. Add the vegetables

Stir in the onion and red bell pepper. Cook for 4–5 minutes until the vegetables soften.
Add the garlic, smoked paprika, cumin, salt, and pepper. Cook for another 1 minute until fragrant.

3. Add the spinach

Add the fresh spinach and cook until wilted, about 1–2 minutes.

4. Cook the eggs

Create four small wells in the hash mixture.
Crack an egg into each well. Cover the skillet with a lid and cook for 3–5 minutes, or until the egg whites are set but the yolks remain runny (or cook longer if you prefer firm yolks).

5. Garnish and serve