Sweet Potato Hash Recipe
I just finished a blog post about how to get more vegetables in your breakfast (click here to read). This recipe is the real deal when it comes to sweet vegetable success! The savory spices, tender vegetables topped with fresh herbs will make your tastebuds dance with delight. The best part, it is a one pan breakfast! You are going to love me for this Sweet Potato Hash Recipe.
What Makes a Great Breakfast?
I get asked all the time what to eat for breakfast that is healthy. Let’s be fair, we are all in a hurry in the morning. Add that to the fact that breakfast foods are one of the most sugary, processed, fake foods there are… makes getting a healthy start incredibly difficult. Try these 4 tips and tricks to get your day started off right. You are during the day what you eat for breakfast!
- Drink 8-16 ounces of water first thing in the morning
- Eat 1-2 vegetables in your breakfast
- Eat 1 source of clean protein
- Eat 1 source of healthy fat
These four things should make up the majority of your breakfast choices. I certainly can’t begrudge anyone for their Sunday pancake morning (but I do have a great grain free option, Grain Free Pancakes) but for the most part make an effort to get these 4 components to start the day off right!
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Sweet Potato Hash Recipe
2 tbs coconut oil
½ cup yellow onion, finely diced
1 clove of garlic, minced
2-3 medium sweet potatoes, diced
½ tsp sea salt
½ tsp ground black pepper
1 tsp ground cumin
1 tsp cinnamon
4 eggs
2 cups fresh spinach
½ cup water
chopped fresh cilantro, garnish
Heat oil in a large skillet. Add onion and garlic and sauté until soft. Add sweet potatoes, salt, pepper, cumin, and cinnamon, mix well. Spread ingredients evenly in skillet, cover and cook for about 10 minutes. Stirring once. Cook until sweet potatoes are softened but still firm. Mix in spinach and water. Cover and cook until spinach is wilted.
Make 4 “wells” by making four even mounds of the sweet potato mixture and in the middle making a well for the egg. Crack 1 egg into each well. Cover and cook another 3-4 minutes. Eggs should look white with a runny yoke.
Use large spatula and transfer each egg potato mound onto a plate. Garnish with cilantro and serve hot.
Serves 4
RECIPE TIPS:
For a Vegan option leave the egg out of the recipe. The hash alone makes a super yummy breakfast. Add some walnuts to add a bit of protein.
You can make the hash ahead of time and store it in the refrigerator. When you are ready to serve it place it back in the skillet on medium low heat make the egg wells, cook the eggs and serve. Careful not to over-stir the softened sweet potatoes too much so they don’t fall apart. You want HASH not MASH!
Substitute kale for spinach. Add kale and water to the mixture at the same time you add the main ingredients so that it cooks all the way and is not tough.
