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Author Notes: I like making breakfast hashes with whatever produce I have close to hand, then topping them off with an egg. This one is just right to serve two, but can be scaled up easily to serve a crowd. It's also easy to customize... and it's delicious for any meal, not just breakfast! —girlwiththegreenhair
- olive oil
- 1 large sweet potato, small-cubed
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 medium onion, thinly sliced
- 2-3 large handfuls fresh spinach
- 1 garlic clove, minced
- 2 eggs
- 1 tablespoon butter
- sea salt
- fresh cracked black pepper
- Preheat your oven to 425 Fahrenheit. In a bowl, toss the cubed sweet potato and halved cherry tomatoes with enough olive oil to lightly coat. Spread evenly in a baking sheet and sprinkle the paprika, red pepper flakes, and however much sea salt/black pepper as you want. Slide into the oven and bake for 30 minutes.
- Meanwhile, put a couple teaspoons of olive oil in a skillet and heat to medium-high. Add the onion and sautee four-five minutes. Add the spinach and cover with a lid to steam/sautee simultaneously for 2-3 minutes (I find this helps prevent the pan from drying out). Remove the lid and add the garlic, as well as salt and pepper to taste. Continue cooking for 1 minute, them remove from heat and cover. Set aside.
- Prepare your bowls: divide the sweet potato/cherry tomato mixture into two bowls, then divide the onion/spinach mixture on top.
- In a separate skillet, fry your eggs however you like them. I like them over easy with a nice runny yolk. I heat my cast iron skillet over medium-high with olive oil and butter, then crack the eggs in when the pan is good and hot. I flip them once the whites have set, cook another 5 seconds. Slide them into your prepared bowls and serve immediately.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner