Easy & Healthy Sweet Potato Spinach Breakfast Hash
This sweet potato spinach breakfast hash is a great breakfast to make on the weekend and eat through the week for quick and healthy morning breakfasts to fuel your day!
Thank goodness for January and the banishment of Christmas cookies. I was burning out on the cookies pretty bad but of course, since you only OD on Christmas cookies once a year, I was really hitting them like there was no tomorrow. Now I’m on lockdown. Still failing at the lockdown part miserably – but after this month of Christmas Cookie-ing, I’m craving veggies.
As an alternative to the truffle shuffle I’ve been sporting, I’ve been downing my daily breakfast of Sweet Potato Spinach Hash with an egg on top voraciously as some sort of food penance for a month of gluttony.
But it’s a new year and I think the theme for 2014 should be – Everything is Better with an Egg on Top.
One of my dear friends - Kat - has this same thing for breakfast every day and she’s got me hooked on it, too. Amongst our friends, we’ve dubbed it The Kat, in her honor. and I feel the Truffle Shuffle dissipate with every bite. The best part about this is that it requires minimal ingredients, three to be precise, and I make a batch every Sunday night so I have enough prepped and ready to reheat it every morning for breakfast. Easy peasy and less truffle shuffley.
At 250 calories, I think this is the best way to start the day and keep you fueled up an full. Especially when doused in Chipotle Tabasco.
Ben can’t say I’m not eating my veggies now!
3-Ingredient Sweet Potato Spinach Breakfast Hash
Prep Time: 10 Minutes
Cook Time: 20-30
Total Time: 40 Minutes
2 Yams/Sweet Potatoes, peeled and cut into ½" cubes
1 large bag Fresh Spinach, or 1 package thawed frozen spinach
Salt and Pepper
Preheat oven to 350 degrees. Line a baking sheet with a silicon mat or spray with non-stick spray.
Peel and cube sweet potato into ½" cubes. Place on baking sheet and lightly spray with cooking spray.
Bake until fork tender - about 25-30 minutes. Turning once while cooking.
While the potatoes are roasting, in a large non-stick skillet over medium high heat, wilt the spinach turning it frequently until it gets soft. Work in small batches of spinach. Use immediately or place in a container and refrigerate until needed.
Plate roasted sweet potato and wilted spinach. (Make sure to squeeze spinach of any extra moisture or hash will be watery, eww.) Microwave until steaming and hot, about 1 minute 30 seconds. Microwaves vary, so nuke until it's heated through.
While potatoes/spinach is microwaving, heat a non-stick pan over medium heat. Lightly sptiz with cooking spray and crack and egg into the pan. Cover pan and cook until egg whites have set. Remove from skillet and top onto potatoes/spinach.
Add salt and pepper to taste if desired, and chipotle Tobasco if needed. (it's my favorite). Devour immediately.
Adapted from Kat M. - Tenaciously Yours