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Sweet Potato Breakfast Hash

Roast the sweet potatoes ahead of time, and this healthy hash will only take about 10 minutes to throw together.
Course Breakfast
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 2 servings
Author Dana Raidt

Ingredients

  • 1 sweet potato diced and roasted with a little olive or avocado oil (add salt, pepper or other spices as desired) at 400°F for about 40 minutes, or until tender and just browning
  • 1 tablespoon olive or avocado oil
  • 2 large handfuls spinach or your favorite baby greens mix
  • 2 eggs
  • 1 avocado halved and sliced or diced
  • Sprouts if desired
  • Salt and pepper to taste
  • Hot sauce Thai peanut sauce, or your favorite vinaigrette

Instructions

  1. If you've just roasted the sweet potatoes, divide in half and place on 2 plates.
  2. If you roasted them ahead of time and refrigerated them, heat 1/2 tablespoon oil in a medium skillet over medium heat. Pour diced sweet potatoes into the pan, toss in the oil and heat until just crisped up a bit. Divide in half and place on 2 plates.
  3. Heat a medium skillet (or use the same one, if you crisped the potatoes) and toss greens for about 20-30 seconds, or until just starting to wilt. Divide greens and place on plates over sweet potatoes.
  4. Heat remaining oil (you can also use butter) in the skillet and cook eggs until yolks are just firm, but not solid—they should be somewhere around over easy.
  5. Place 1 egg on each plate over greens and sweet potatoes. Top with avocado, sprouts, hot sauce or another savory sauce like peanut—or even just your favorite vinaigrette or a squeeze of lemon juice. Season to taste with salt, pepper and other spices. I recommend Trader Joe's 21 Spice Salute blend!

Recipe Notes

You can cook the eggs longer, but the runny yolks mixed in with the greens makes it extra delicious! Use whatever sauce or condiments from your fridge that you like. Anything spicy or savory is great.