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This Sweet Potato Breakfast Hash is brought to you by Pompeian. #TrendingInTheKitchen
Breakfast and I have a love/hate kind of relationship lately. I always look forward to waking up and filling my belly with something delicious but seem to be hungry too soon after I eat. I needed something that would fall into both the hearty and tasty category. Enter: this delicious blend of goodness.
I took the classic breakfast hash, swapped in some healthy-ish ingredients, and boy-oh-boy have I found a winner! This dish has it ALL. The sweet potatoes give you a nice starch, veggies add bold flavor, and things top off with protein packed eggs. This is truly comfort food reinvented and at it’s finest!
The most important part of this recipe has to be the sweet potatoes. Hash (or even just plain ol’ hash browns) were always a comfort food I craved when I was a kid so I knew that if I didn’t nail the finish on these golden cubes I’d be super disappointed. I used a cast iron skillet (perfect since we are sticking this straight into the oven to finish up) and Pompeian Smooth Extra Virgin Olive Oil. It’s ideal for sauteing with well balanced flavor and just a hint of spiciness which gave the potatoes a crisp outer edge I desired and left the centers perfectly soft.
I feel like I should mention that this breakfast got two thumbs up from my eight year old. Something that includes this many veggies almost never gets his stamp of approval. Feeling like we almost need to start giving our other favorite comfort foods a healthy twist!
I want to hear! How do YOU give your favorite comfort foods a healthy twist and stay #TrendingInTheKitchen?
Sweet Potato Breakfast Hash
- 1-2 Tbsp Pompeian Olive Oil
- 1 large sweet potato, peeled and cut into 1/2 inch cubes
- 1/4 green pepper, chopped
- 1/4 red pepper, chopped
- 1/4 small onion, chopped
- 2 cloves garlic
- 1/2 cup fresh spinach
- 2-3 large eggs
- salt and pepper to taste
- hot sauce or salsa (optional)
Preheat your oven to 400 degrees.
Heat your olive oil in an oven safe skillet (I like cast iron) over medium heat. Add your sweet potatoes and cook 5 minutes, stirring occasionally.
Stir in the greed pepper, red pepper, and onion. Continue to cook an additional 5 minutes or until all of the vegetables are soft. Stir in your garlic and spinach and season with salt and pepper.
Crack 2-3 eggs over your vegetables. Season with salt and pepper to taste. Bake 10-15 minutes or until the eggs are just set. Make sure to watch closely to avoid over cooking.
Serve with hot sauce or salsa if desired.
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