Description
Start your day right with this vibrant and hearty sweet potato breakfast hash, bursting with flavor and perfect for any morning or brunch gathering.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups spinach or kale
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (smoked or regular)
- 2 eggs (optional)
Instructions
- Wash and dice sweet potatoes into small cubes; chop the bell pepper and onion.
- Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10–12 minutes until golden brown.
- Stir in the chopped veggies and cook for an additional 5 minutes until onions are translucent.
- Add minced garlic and spinach or kale, cooking until wilted (about 1-2 minutes).
- Sprinkle with salt, pepper, and paprika; mix well.
- Cook eggs to your liking and serve on top of the hash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 186mg
Keywords: Swap in other vegetables like zucchini or add cooked sausage for extra protein. For crispy edges, avoid overcrowding the pan while cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.