Sweet potato hash with eggs and herbs
Sweet potato hash with eggs and herbs is a hearty breakfast that combines diced sweet potatoes, sautéed spinach, and poached eggs, seasoned with a blend of aromatic spices. It's a nutritious way to start your day, providing a balance of carbohydrates, protein, and healthy fats.
Cook time 8 min
Prep time 15 min
Ingredients:
1 sweet potato1 tsp salt
1 tsp black pepper
1 tsp garlic
1 tbsp cloves powder
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/8 tsp paprika
1.50 tbsp butter
2 eggs
2 cups spinach
1 cup vinegar
1/2 tbsp olive oil
Sweet potato hash with eggs and herbs is a delicious and nutritious breakfast or brunch option. This dish combines sweet potatoes with a medley of herbs and spices, topped with perfectly cooked eggs and fresh spinach. It's a flavorful and wholesome start to your day that balances carbs, protein, and healthy fats.
Instructions:
- Peel the sweet potato and dice it into small cubes (about 1/2 inch).
- Rinse the sweet potato cubes under cold water and pat them dry with a clean towel.
- In a small bowl, combine the salt, black pepper, garlic powder, cloves powder, dried basil, dried thyme, dried oregano, and paprika.
- Toss the sweet potato cubes in the spice mixture until they are evenly coated.
- Heat a large skillet over medium heat and add 1 tablespoon of butter.
- Once the butter is melted and begins to sizzle, add the seasoned sweet potato cubes to the skillet.
- Cook the sweet potato, stirring occasionally, for about 10-12 minutes or until they are tender and lightly browned.
- Add the remaining 0.5 tablespoon of butter and 1/2 tablespoon of olive oil to the skillet with the sweet potatoes.
- Add the spinach to the skillet and cook for another 2-3 minutes, stirring occasionally, until the spinach is wilted and heated through.
- In a medium-sized saucepan, bring about 4 inches of water to a simmer over medium heat. Add the vinegar to the simmering water.
- Crack each egg into a small bowl or cup.
- Create a gentle whirlpool in the simmering water with a spoon, then gently slide each egg into the center of the whirlpool.
- Poach the eggs for about 3-4 minutes for slightly runny yolks or longer if you prefer firmer yolks.
- Carefully remove the poached eggs with a slotted spoon and drain on a paper towel.
- Divide the sweet potato and spinach mixture between two plates.
- Top each serving with a poached egg.
- Season with additional salt and pepper if desired.
- Serve the sweet potato hash with eggs hot and enjoy!
Enjoy your hearty and flavorful sweet potato hash with eggs and herbs. This dish not only offers a burst of flavors but also packs in essential nutrients to kickstart your day. Serve it hot and garnish with additional herbs if desired.
Sweet potato hash with eggs and herbs FAQ:
Store leftover sweet potato hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or oil if it seems dry.
Yes, you can substitute the poached eggs with tofu scramble or chickpea flour omelets to create a vegan version of this dish.
A 10-12 inch skillet is recommended to ensure the sweet potatoes cook evenly without overcrowding.
The sweet potatoes should be tender and lightly browned. You can test doneness by piercing a cube with a fork; it should go through easily.
Orange-fleshed sweet potatoes (like Garnet or Jewel) are ideal for this recipe, but you can also use white sweet potatoes for a milder flavor.
Tips:
- For a crispy texture, shred the sweet potato using a box grater or food processor.
- Ensure the sweet potato is cooked through by covering the skillet with a lid for a few minutes.
- For perfectly poached eggs, create a gentle whirlpool in the simmering vinegar water before adding the eggs.
- Feel free to add other vegetables like bell peppers or onions for extra flavor and nutrition.
- Garnish with fresh herbs or a sprinkle of cheese for added richness.
Nutrition per serving
1 ServingsCalories 520kcal
Protein 18g
Carbohydrates 40g
Fiber 9g
Sugar 7g
Fat 36g
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