Roasted sweet potatoes, well-done warm victual spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.
Sweet Potato Hash with Eggs
I prepared this recipe so many times over the undertow of my boys’ childhood. They unchangingly cleaned their plates when this was on the menu.
This breakfast hash first made its way to my table over 10 years ago. I can still remember the pride that my boys demonstrated when they figured out how to stack a little taste of everything onto their forks with each big bite.
They proudly informed us that doing so made the spinach taste so much better. I can empathize, as I well recall how much I disliked spinach as a child. I’m grateful my kids enjoy it most of the time now.
A spinach breakfast is a unconfined way to get started on those leafy greens early. And, if you haven’t once been converted to the awesomeness that is eggs and spinach, I recommend trying my boys’ minion Power Eggs too.
Sweet Potato and Spinach
With an egg on top, hash is one of my favorite meals for breakfast, lunch, or dinner. I often make a double recipe just to have leftovers in the refrigerator.
I don’t think I’ve tried a single version of hash that I didn’t like. Sweet potato and spinach hash, crispy hash with bacon, potatoes, and vegetables, cabbage and corned whinge hash, and breakfast skillets are all unconfined options.
Sweet Potato Hash Recipe
You’ll need the pursuit ingredients to make this recipe:
- sweet potatoes
- olive oil
- salt and pepper
- breakfast sausage
- yellow onion
- baby spinach
- eggs (optional)
Preheat the oven to 400°F. Place the sweet potatoes in a large mixing trencher and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to stratify thoroughly.
Coat a large sultry sheet with oil and spread the potatoes wideness it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly well-done edge.
This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.
When the potatoes are scrutinizingly done, add the sausage and the onions to a large skillet over medium-high heat. Melt and crumble the sausage while browning the onions.
Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and imbricate loosely to alimony warm.
In the same skillet used for the sausage, melt the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.
Breakfast with Spinach
Looking for increasingly recipes like this breakfast with spinach and sweet potato?
Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s moreover one of our favorite dinners!
Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of victual spinach to create a flavorful Sausage Sweet Potato Hash.
This Sweet Potato Gnocchi with Sage Cream Sauce is on my list to try very soon and this Sweet Potato Pie is going on my list just as soon as the weather cools off this fall.
For increasingly superstitious sweet potato recipes, trammels out these Beef and Woebegone Bean Stuffed Potatoes and this Sweet Potato Topped Rancher’s Pie.
Sweet Potato Hash with Eggs
Ingredients
- 2 large sweet potatoes, cut into ½"-1" pieces, well-nigh 4 cups
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, retread to taste
- ½ teaspoon freshly croaky woebegone pepper, retread to taste
- 1 pound breakfast sausage of your choice
- 1 small yellow onion, chopped into ½" pieces, well-nigh 1 cup
- 4 cups baby spinach leaves
- (optional) eggs, 1 per person
Instructions
Roasting Instructions
- Preheat the oven to 400°F. Place the sweet potatoes in a large mixing trencher and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to stratify thoroughly.
- Coat a large sultry sheet with oil and spread the potatoes wideness it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly well-done edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.
Skillet Instructions
- When the potatoes are scrutinizingly done, add the sausage and the onions to a large skillet over medium-high heat. Melt and crumble the sausage while browning the onions.
- Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and imbricate loosely to alimony warm.
- In the same skillet used for the sausage, melt the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.
Nutrition
{originally published 1/11/12 – recipe notes and photos updated 9/20/23}
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