This colorful Spinach & Sweet Potato Hash is packed with flavor and loaded with good-for-you veggies like red bell pepper, red onion, and tender baby spinach. It’s finished with perfectly cooked eggs right in the pan, making it a simple but satisfying breakfast or light dinner.
This dish is great for clearing out the fridge and comes together quickly with just one pan. The key is to keep the sweet potato cubes small and even, so they cook fast and brown up just right. A hearty, balanced meal with bold, smoky flavor, it’s a go-to when you want something filling and fresh.
I love making this Spinach & Sweet Potato Hash for weekend brunch. It strikes the right balance between breakfast and lunch, and it’s hearty but light at the same time. And, it can get prepped the night before so all you have to do is cook it!
Ingredients
- Sweet potatoes – Peeled and diced. You can use any size sweet potatoes, or if you’re lucky, score a bag of already cubed sweet potatoes from the produce section of your grocery store.
- Olive oil
- Red onion – You can also use sweet onion or even brown aka yellow onions. You need more onion flavor than just green onions to balance the sweet potato flavor.
- Red bell pepper – Or green peppers, or whatever you have on hand.
- Fresh baby spinach – You really do need baby spinach so that it cooks down quickly.
- Smoked paprika – For a touch of heat, use spicy smoked paprika. One of my favorite spices!
- Eggs – Any size eggs will work.
- Salt and black pepper
- Chopped parsley or green onion – Optional garnish.
How To Make Spinach and Sweet Potato Hash
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by peeling the sweet potatoes and cutting them into small, even ½-inch cubes. Keeping the pieces uniform helps them cook evenly and get those crispy edges we’re after. Set them aside while you dice the red onion and red bell pepper. I like using a vegetable chopper with grid inserts for this step. It’s faster than chopping by hand and gives you clean, consistent pieces without the extra effort.
Instead of a traditional pan, reach for a carbon steel plancha. It gives great caramelization and holds heat evenly across the surface, which is perfect for hash. Heat it over medium and add a tablespoon of olive oil. Once hot, spread the sweet potatoes out in a single layer and let them cook undisturbed for about 10 to 12 minutes. Stir occasionally until they’re fork-tender with crispy, golden edges. If they’re browning too fast, lower the heat slightly.
Stir in the red onion and cook for another 3 to 4 minutes until soft and fragrant. Add the diced red bell pepper and a generous handful of packed spinach. Let everything cook for 1 to 2 minutes more until the spinach is wilted. Sprinkle in smoked paprika, salt, and pepper. Toss everything gently to coat the vegetables with seasoning.
To add the eggs, push the mixture to one side to create space. Crack the eggs directly onto the hot surface. I love using a clear silicone domed egg lid here. It creates steam and helps the eggs cook evenly without flipping, plus you can see exactly when they’re ready.
Let the eggs cook for 3 to 4 minutes until the whites are set and the yolks are done to your liking. For jammy centers, stick to three minutes. If you prefer firm yolks, give them closer to five.
Use a slotted offset turner to lift and plate the hash and eggs. It slides right under everything without breaking the yolks, and the slots let excess oil drip away. Top with chopped parsley or green onions for a fresh finish.
Chef Jenn’s Tips
- Use a cast iron skillet for even heat and that golden crust on the sweet potatoes.
- A transparent lid with a vent is perfect for watching your eggs without lifting the lid.
- A silicone fish spatula slides easily under the hash and eggs without sticking or breaking anything.
- You can double the eggs if you’re feeding more; just create little wells in the hash and drop them in.
Recommended
Make It A Meal
Serve this hash with warm sourdough toast, a dollop of Greek yogurt, or hot sauce on the side. It’s also great with a breakfast sausage link or slice of avocado.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the hash in a skillet over medium heat until heated through. For best results, cook fresh eggs before serving instead of reheating them.
Spinach and Sweet Potato Hash
Equipment
Ingredients
- 2 small sweet potatoes about 4 cups, diced
- 2 tablespoons olive oil
- 1 cup red onion diced
- ½ cup red bell pepper diced
- 2 cups fresh baby spinach
- 1 teaspoon smoked paprika
- 2 large eggs
- salt to taste
- black pepper
- parsley or green onion, chopped, optional
Instructions
- Peel and dice the sweet potatoes into ½-inch cubes.
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the sweet potatoes and cook for 10–12 minutes, stirring occasionally.
- Add the red onion and cook for 3–4 minutes until softened.
- Stir in the red bell pepper and spinach. Cook until spinach wilts. Season with smoked paprika, salt, and pepper.
- Push the mixture to one side and crack in the eggs.
- Cover with a lid and cook for 3–4 minutes until the eggs are done to your liking.
- Serve with chopped parsley or green onion on top.
Notes
Chef Jenn’s Tips
- Use a cast iron skillet for even heat and that golden crust on the sweet potatoes.
- A transparent lid with a vent is perfect for watching your eggs without lifting the lid.
- A silicone fish spatula slides easily under the hash and eggs without sticking or breaking anything.
- You can double the eggs if you’re feeding more — just create little wells in the hash and drop them in.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.