Sweet potato hash is just a name I made up because it seemed to fit this lovely creation. I used to make this when my first class started at 11 AM so I had nice, long mornings to cook a big breakfast. After making it dozens of time, I found some shortcuts so it can be made quickly and simply. This may be more of a brunch recipe as-is, but you could serve it with fish or add more veggies to make a bigger meal. As is, it always fills us up and yet leaves us wanting more!
The sweetness of the potatoes, the savory flavors from the spices, and the bacon…well, it’s bacon. I tried it once without the bacon, but it’s just not the same! Adding spinach helps balance out the dish and leafy greens are so good for you, so sneaking them into every meal is key.
Sweet Potato Hash
Sweet potatoes, eggs, bacon, spinach, and avocado are sautéed together for a quick dinner with a perfect blend of sweet and savory flavors!
- 2 medium sweet potatoes
- 8 strips bacon
- 4 eggs
- 2 cups fresh spinach, chopped
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 avocado, chopped
- 1 cup shredded cheddar cheese
Scrub the sweet potatoes to clean them, then cut a slit in each one. Place in a medium bowl with 1/2 cup water and microwave for 2 minutes at a time for up to 8 minutes (depends on how large they are; you want them softened but not mushy). Let cool slightly; cube into bite-sized chunks and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat until browned and crisp. Remove from skillet to a napkin-covered plate and drain any grease from the pan.
Add cubed sweet potatoes to the warm skillet and let cook over medium heat for 1 minute. Add all eggs to skillet; top with spinach and spices. Let heat for 1 minute, gently stir to combine and let heat for 2 more minutes. Remove from heat.
Divide into 4 portions and top each one with 1/4 of the avocado and 1/4 cup cheese. Enjoy!