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Sweet Potato Breakfast Hash
Sweet Potato Breakfast Hash
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Start your day right with a delicious sweet potato breakfast hash over spinach and topped with a perfectly cooked egg.
Ingredients:
  • 1 1/2 pounds sweet potatoes, peeled and diced
  • 1/2 teaspoon salt, or to taste
  • 5 slices low-sodium bacon
  • 2 cups diced onions
  • 2 large, firm apples, cored and diced, see note
  • 1/2 cup chopped walnuts
  • 4 over easy fried, or soft poached eggs
  • 2 cups fresh spinach, or as needed
  • 2 tablespoons fresh minced chives, optional
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a sheet pan by lining it with parchment paper.
  • Coat sweet potatoes with olive oil and salt in a bowl; arrange in a single layer on the pan.
  • Roast in the oven until just fork tender, around 10 minutes, then set aside.
  • Fry bacon in a large skillet over medium heat until beautifully browned, turning occasionally, for about 10 minutes. Remove the cooked bacon and set it aside.
  • In the same skillet, sauté onions until soft, about 4 to 5 minutes. Add apples and cook for 3 to 4 minutes. Mix in sweet potatoes and walnuts; cook until sweet potatoes are tender and walnuts are toasted, about 6 to 8 minutes. Sprinkle crumbled bacon over the top in the last minute of cooking. Keep warm before serving.
  • In a skillet over medium heat, crack eggs and cook until the edges turn opaque, approximately 1 minute. Cover the skillet, decrease heat to low, and continue cooking until egg whites are fully set, around 4 minutes.
  • On each serving plate, fan out a generous 1/2 cup of fresh spinach. Evenly distribute the hash on top of the spinach. Top each plate with a lightly fried or poached egg and garnish with chives.

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