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- 2 medium sweet potatoes, peeled and diced into small cubes - 1 red bell pepper, diced - 1 small yellow onion, chopped - 2 cloves garlic, minced - 1 cup fresh spinach, chopped - 4 large eggs - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - ½ teaspoon ground cumin - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish To get the best results, accurate measuring matters. For sweet potatoes, use a kitchen scale for even cubes. This helps them cook evenly. For spices, use measuring spoons for precision. This ensures you balance flavors just right. If you chop your vegetables, keep them similar in size. This way, they cook at the same time. You can easily swap ingredients based on your needs. For a lower-carb option, use cauliflower instead of sweet potatoes. If you don't like spinach, try kale or Swiss chard. For vegan meals, replace eggs with tofu or chickpea flour. This keeps your dish tasty and fun while fitting your diet. Explore different colors and textures to make your breakfast hash unique. Start by washing your sweet potatoes well. Peel them and cut them into small cubes. This helps them cook evenly. Next, chop the red bell pepper and onion. Mince the garlic and chop the spinach. Gather all your ingredients, so you have everything ready. This makes cooking smooth and fun. Heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced sweet potatoes. Season them with salt, pepper, smoked paprika, and cumin. Sauté for about 10-12 minutes. Stir them occasionally until they're fork-tender and golden brown. After that, add the chopped onion and red bell pepper. Cook for another 5 minutes, stirring often. You want the veggies to be soft and fragrant. Then, add minced garlic and chopped spinach. Mix it in well and cook for another 2-3 minutes. The spinach should wilt nicely. Now, use a spatula to make four small wells in the sweet potato mix. Carefully crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes. Check your eggs; the whites should be set, and the yolks should stay slightly runny if you like them that way. To check if your eggs are done, look at the whites. They should be firm and not clear. If you want runny yolks, avoid overcooking. For the sweet potatoes and veggies, poke them with a fork. They should be soft and tender. This ensures you get the best texture in your breakfast hash. To make your sweet potato breakfast hash pop, add herbs and spices. Here are some great options: - Thyme: Adds an earthy taste. - Rosemary: Gives a strong, pine-like flavor. - Chili powder: Adds heat and depth. - Cilantro: Offers a fresh, bright note. You can mix and match these flavors to find what you love most. Don't be shy! Taste as you go and adjust the spices to suit your palate. You can cook this hash in different ways. The stovetop method is quick and easy. It gives you crispy edges on the sweet potatoes. Simply sauté them in a skillet as per the Full Recipe. If you prefer the oven, try this: 1. Preheat your oven to 400°F (200°C). 2. Toss all ingredients on a baking sheet. 3. Roast for about 25-30 minutes. This method gives a wonderful roasted flavor and is hands-off. Both methods work well; choose what fits your style! Making this dish ahead of time is simple. You can chop the sweet potatoes, onion, and bell pepper one day before. Store them in the fridge in an airtight container. This saves you time on busy mornings. You can also cook a batch of the hash and store it in the fridge for up to four days. Just reheat it in the skillet or microwave. This makes breakfast quick and easy every day! {{image_4}} You can make this breakfast hash more colorful and nutritious by adding extra veggies. Consider using zucchini or mushrooms. Zucchini adds a nice crunch and absorbs flavors well. Mushrooms bring a rich, umami taste to the dish. Just chop them up and toss them in the skillet along with your other veggies. You can mix and match as you like. If you want to boost the protein, think about adding bacon, sausage, or tofu. Bacon adds a crispy, savory flavor. Cook it first, then remove it from the pan and add your veggies in the fat left behind. Sausage can also work well; just crumble it into the pan as it cooks. For a plant-based option, use firm tofu. Just crumble it and sauté until golden. Sweet potatoes are great, but you can try other root veggies too. Butternut squash is an excellent choice. It has a sweet flavor and creamy texture. You can peel and dice it just like sweet potatoes. Other options include parsnips or turnips for a unique twist. Each root vegetable brings its own flavor profile, so feel free to experiment! For the full recipe, don't forget to check the main article! To store leftovers, let the sweet potato breakfast hash cool first. Place it in an airtight container. Keep it in the fridge. It should last up to four days. When you want to eat it again, just take out what you need. This helps prevent waste and keeps it fresh. If you want to keep the hash longer, freezing is a great option. Let the hash cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags. Squeeze out as much air as you can. The hash can stay frozen for up to three months. Label your container with the date for easy tracking. When you’re ready to enjoy your hash, reheating it properly is key. The best method is using a skillet. Heat a little olive oil over medium heat. Add the hash and stir it often. This helps it warm evenly. If you want to use the microwave, place the hash in a bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This keeps it moist and tasty. You can find the full recipe above for more cooking tips! To make this dish vegan, skip the eggs. You can use tofu instead. Crumble firm tofu and cook it like you would the eggs. Add a splash of soy sauce for flavor. You can also add chickpeas for protein. Try using nutritional yeast for a cheesy taste. This way, you still get a hearty and flavorful meal. Yes, you can prep this dish ahead of time. Chop the sweet potatoes, bell pepper, onion, and garlic a day before. Store them in the fridge. You can also cook the hash without eggs and store it. When ready to eat, just reheat it in a skillet. Add the eggs fresh, if you prefer. This keeps your meal tasting great. Sweet potatoes are packed with nutrients. They are rich in vitamins A and C. These vitamins help your skin and eyes. Sweet potatoes also provide fiber, which aids digestion. They have antioxidants that protect your body from illness. Plus, they are low in calories but high in flavor, making them a smart choice for breakfast. This blog post covered everything you need for delicious sweet potato breakfast hash. We talked about ingredients, measurement tips, and substitutions. You learned step-by-step how to prepare and cook the dish. I shared flavor enhancements and cooking methods, plus meal prep ideas. We explored variations for different diets, storage tips, and answered common questions. Making this dish is fun and simple. With these tips, you can enjoy a tasty meal any time. Enjoy your cooking adventure!

Sweet Potato Breakfast Hash

Start your day with a delicious Sweet Potato Breakfast Hash that's both easy and satisfying! Packed with nutritious ingredients like sweet potatoes, bell peppers, and fresh spinach, this one-pan recipe is ready in just 30 minutes. With perfectly cooked eggs nestled in hearty veggies, it’s a healthy breakfast option everyone will love.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

1 red bell pepper, diced

1 small yellow onion, chopped

2 cloves garlic, minced

1 cup fresh spinach, chopped

4 large eggs

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large cast-iron skillet or non-stick pan, heat the olive oil over medium heat until shimmering.

    Add the diced sweet potatoes to the skillet. Season generously with salt, pepper, smoked paprika, and cumin. Sauté the sweet potatoes for approximately 10-12 minutes, stirring occasionally, until they are fork-tender and golden brown.

      Incorporate the chopped onion and diced red bell pepper into the skillet. Continue to cook for an additional 5 minutes, stirring frequently, until the vegetables are soft and fragrant.

        Add the minced garlic and chopped spinach to the skillet, mixing them in well. Cook for another 2-3 minutes, or until the spinach has wilted down and is vibrant in color.

          Using a spatula, create four small wells (indentations) in the sweet potato mixture. Carefully crack an egg into each well, ensuring the yolks stay whole. Cover the skillet with a lid and cook for 5-8 minutes, or until the eggs reach your desired level of doneness. The whites should be set, while the yolks remain slightly runny, if you prefer.

            Once cooked, remove the skillet from heat. Sprinkle chopped fresh parsley generously over the hash before serving for a fresh pop of color and flavor.

              - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the breakfast hash directly from the skillet for a rustic feel, or portion it onto individual plates, garnished with additional parsley and a dash of hot sauce for a spicy kick if desired.