Spinach and Sweet Potato Hash

A white bowl filled with a sweet potato hash containing diced sweet potatoes, red onions, spinach, and red bell peppers, with a spoon resting inside.

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Spinach and Sweet Potato Hash is a colorful, nutrient-packed dish that’s perfect for breakfast, brunch, or a light dinner. Tender sweet potatoes, sautéed onions, and fresh spinach come together in one skillet for a flavorful and satisfying meal you’ll want to make again and again.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch, Dinner

Cuisine: American

Keyword: healthy egg hash, one pan breakfast, sweet potato hash, vegetarian skillet

Servings: servings

Calories: 358kcal

Author: Chef Jenn

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