Breakfast Hash with Sweet Potatoes and Spinach

Breakfast Hash with Sweet Potatoes and Spinach

 

Breakfast Hash with Sweet Potatoes and Spinach
 
Here is a great recipe for high school and college age kids to try as a "do-it-yourself" all in one pan meal. 100% gluten and dairy free recipe with a good protein source from eggs and optional chopped, cooked meat, too.
Author:
Yields: 2 servings
Ingredients
  • 2 sweet potatoes, parcooked and pan roasted
  • 3 T. olive oil
  • ½ onion, diced (or 1 onion, caramelized!)
  • 1 red pepper, diced
  • 1 handful spinach or leafy greens, chopped
  • 2 cloves garlic (optional)
  • pinch of cayenne pepper
  • salt + pepper, to taste
  • 6 eggs
  • Optional cooked chicken or cooked bacon (up to 1 cup)
Instructions
  1. Parcook the potato, if it’s not already roasted: Place diced potatoes in a pot and add water just to cover. Add salt and a lid and bring to a boil. Boil for 2-3 minutes and drain. SKIP THIS STEP IF YOU HAVE ROASTED VEGGIES ALREADY.
  2. Add olive oil to a pan over medium heat. Add all your vegetables and salt and pepper, to taste. Cook 5-6 minutes, until veggies soften.
  3. Add in the eggs and cayenne pepper, and use a wooden spoon to “beat” the eggs in the pan. Cook 4 minutes, stirring until eggs are cooked. Add in optional fresh chopped herbs.
Notes
Alternatively, serve overtop spinach greens on the plate, so the wilt without needing to add in the pan for cooking.
Great served with Dijon mustard!
Keeps well for leftovers.

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