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To make a delicious sweet potato breakfast hash, gather these ingredients: - 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, diced - 1 small yellow onion, chopped - 2 cloves garlic, minced - 1 cup spinach, chopped - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - ½ teaspoon cumin - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You will need a few simple tools to make this dish: - A large skillet - A sharp knife for chopping - A cutting board - A spatula for stirring - A lid to cover the skillet Sweet potatoes are rich in vitamins A and C. They boost your immune system and help your skin. The red bell pepper adds vitamin C and fiber. Onions have antioxidants and may help your heart. Garlic can improve your immune health. Spinach is low in calories but high in iron and calcium. Eggs provide protein and healthy fats, keeping you full longer. This dish combines nutrients for a balanced meal. You get energy and important vitamins in one tasty plate. Enjoy this healthy breakfast delight! Start by peeling and dicing the sweet potatoes. Use medium-sized sweet potatoes for even cooking. Dice them into small cubes, about half an inch. This size helps them cook faster and get tender. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Add the sweet potatoes to the skillet. Season them with salt, pepper, smoked paprika, and cumin. Stir well to coat the sweet potatoes. Sauté for about 10-12 minutes. Stir occasionally to avoid sticking. You want them fork-tender and slightly crispy on the outside. Once the sweet potatoes are tender, it’s time to add more flavor. Add the chopped onion and red bell pepper to the skillet. Cook these for about five minutes. You want them soft and fragrant. Then, add minced garlic and chopped spinach. Stir everything together and cook for another 2-3 minutes. The spinach should wilt nicely, and the garlic will give off a great aroma. Make sure all the veggies mix well with the sweet potatoes. This combination creates a colorful and tasty base for your hash. Now comes the best part: the eggs! Create four small wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid. Cook for 5-8 minutes. This time will depend on how you like your eggs. I prefer them with runny yolks, but you can cook them longer if you want firmer eggs. Once done, remove the skillet from heat and sprinkle with fresh parsley. This extra touch adds color and freshness. Now, your sweet potato breakfast hash is ready to serve! For the full recipe, check the details provided earlier. To get eggs just right, start with fresh ones. Crack each egg gently into the wells. Cover the skillet with a lid. This keeps steam in, cooking the eggs evenly. Check them after 5 minutes. If you like runny yolks, take them out sooner. For firm yolks, let them cook a bit longer. Practice makes perfect, so don’t worry if it’s not right the first time. Seasoning makes this dish pop! I love using smoked paprika and cumin. They add warmth and depth. Don’t forget salt and pepper. You can also try garlic powder or onion powder. Fresh herbs like thyme or basil work great too. Experiment with flavors you enjoy. This will make your sweet potato breakfast hash uniquely yours. Prepping is key for busy mornings. You can peel and dice sweet potatoes the night before. Store them in water in the fridge to keep them fresh. Chop your veggies ahead, too. This saves time in the morning. You can even cook the hash in advance and reheat it. Just warm it up in a pan or microwave. This way, a delicious breakfast is always ready! {{image_2}} You can easily boost the protein in your sweet potato breakfast hash. Adding sausage gives it a hearty flavor. Choose your favorite type, like spicy or mild. Just cook the sausage first, then add the sweet potatoes. If you prefer a meatless option, tofu works great too. Cube firm tofu and sauté it with the veggies. This keeps the dish light and healthy. Making this dish vegetarian or vegan is simple. To keep it vegetarian, just skip the meat and add extra veggies. You can use mushrooms, zucchini, or kale for more texture. For a vegan twist, remove the eggs and replace them with chickpeas. They add a nice protein boost and a unique flavor. You can also use a vegan egg substitute for a similar taste. Feel free to mix in other vegetables for variety. Try adding broccoli, carrots, or even sweet corn. Each vegetable adds its own taste and crunch. You can switch up the bell peppers too; green or yellow ones work well. This way, you can create a new dish every time. The options are endless, making breakfast fun and exciting. For the complete recipe, check out the Full Recipe. To keep your sweet potato breakfast hash fresh, let it cool first. Use an airtight container to store leftovers. This way, the flavors stay strong. Place it in the fridge right away. You can also divide the hash into single servings. This makes it easy to grab for breakfast later. When you want to enjoy the hash again, reheat it on the stove. Add a splash of water or olive oil to prevent sticking. Heat over medium heat for about 5 minutes. You can also use a microwave. Place a portion in a microwave-safe bowl and cover it. Heat for 1-2 minutes, stirring halfway through. Your leftovers can last in the fridge for up to 4 days. If you want to keep it longer, freeze it. In the freezer, it stays good for about 2-3 months. Just make sure to pack it well to avoid freezer burn. For best results, eat it fresh, but these tips help you enjoy it longer! Yes, you can use regular potatoes or even Yukon gold. Each type gives a different taste. Regular potatoes may be less sweet, while Yukon golds add creaminess. Experiment to find your favorite! This recipe is naturally gluten-free. Just ensure any toppings or sides you choose are gluten-free as well. Always read labels on packaged foods carefully. Most ingredients, like sweet potatoes and eggs, are safe and delicious! Top your hash with fresh herbs like cilantro or parsley. Avocado slices add creaminess. Crumbled feta or goat cheese brings a tangy taste. Hot sauce can spice things up. Try different toppings to make it your own! For the full recipe, check out the Sweet Potato Breakfast Hash section. This blog post covered the key ingredients and cooking tools for a delicious sweet potato breakfast hash. I shared step-by-step instructions to make it easy for you. I also offered tips for perfect eggs and suggestions for variations to fit your taste. Plus, I provided smart storage tips to keep leftovers fresh. Enjoy trying out this tasty dish for breakfast. It’s simple, healthy, and very adaptable. Cooking can be fun and fulfilling!

Sweet Potato Breakfast Hash

Start your day with a delicious Sweet Potato Breakfast Hash that's both nutritious and easy to make! This colorful dish combines sweet potatoes, bell peppers, and fresh spinach topped with perfectly cooked eggs. In just 30 minutes, you'll have a hearty breakfast that fuels your morning. Ready to impress your taste buds?
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 red bell pepper, diced

1 small yellow onion, chopped

2 cloves garlic, minced

1 cup spinach, chopped

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat olive oil in a large skillet over medium heat.

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

      Add the chopped onion and bell pepper to the skillet, cooking for an additional 5 minutes until the vegetables are soft.

        Stir in the minced garlic and chopped spinach, cooking for another 2-3 minutes until the spinach wilts.

          Create four wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness.

            Remove from heat and garnish with fresh parsley before serving.

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