Of all the culinary discoveries I’ve made in my kitchen, the one that has most profoundly changed our weekend mornings is this Spinach Sweet Potato Hash. For years, I was stuck in a breakfast rut, cycling through the same uninspired rotation of cereal, toast, and the occasional pancake splurge. I craved something that felt both indulgent and nourishing, a meal that could power us through a busy Saturday without weighing us down. The moment I first slid this vibrant, sizzling hash from the skillet onto our plates, I knew I’d found it. The aroma alone—a warm, earthy blend of sweet potato, savory onion, and a hint of smoky paprika—was enough to draw my entire family into the kitchen. Watching them dig in, their faces lighting up as they discovered the perfect harmony of crispy-edged sweet potatoes, tender wilted spinach, and the rich, runny yolk of a perfectly cooked egg, was pure joy. It has become our go-to celebration breakfast, our comforting brunch, and even a quick and satisfying “breakfast-for-dinner” meal. It’s more than just a recipe; it’s a pan full of color, flavor, and happy memories.
Ingredients
- 2 tablespoons Olive Oil or Avocado Oil: The foundation for sautéing our vegetables, providing healthy fats and ensuring nothing sticks to the pan.
- 1 large Yellow Onion (about 1.5 cups, diced): This aromatic all-star builds the first layer of savory flavor, turning sweet and translucent as it cooks.
- 2 cloves Garlic (minced): For that essential pungent kick that deepens the overall flavor profile. Don’t be shy about adding an extra clove if you’re a garlic lover.
- 2 large Sweet Potatoes (about 2 lbs or 4 cups, peeled and diced into ½-inch cubes): The star of the show. These provide a natural sweetness, a creamy texture, and a beautiful orange hue. Dicing them uniformly is key to even cooking.
- 1 teaspoon Smoked Paprika: Lends a wonderful, smoky depth that complements the sweetness of the potatoes.
- 1/2 teaspoon Cumin: Adds a warm, earthy note that is classic in hash recipes.
- 1/4 teaspoon Red Pepper Flakes (optional): For a gentle hum of heat. Adjust the amount based on your spice preference.
- 1 teaspoon Salt (or to taste): Essential for bringing all the flavors together.
- 1/2 teaspoon Black Pepper (freshly ground): Provides a bit of sharp, woody spice.
- 5 ounces Fresh Baby Spinach (about 5-6 packed cups): This powerhouse green wilts down beautifully, adding a wealth of nutrients, a pop of color, and a pleasant, earthy taste.
- 4 large Eggs: To be cooked right on top of the hash, creating a self-contained, protein-packed meal with a delicious, saucy yolk.
- Optional Garnishes: Chopped fresh parsley, sliced avocado, or a dollop of hot sauce.
Instructions
Crafting this delicious hash is a straightforward process that unfolds in one pan. Follow these steps for a perfect result every time.
Step 1: Sauté the Aromatics
Place a large, heavy-bottomed skillet (a 12-inch cast iron or non-stick skillet works best) over medium heat. Add the olive oil and let it warm up for a minute. Add the diced yellow onion and cook, stirring occasionally, for about 5-7 minutes, or until the onion has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 2: Cook the Sweet Potatoes
Add the diced sweet potatoes to the skillet. Stir to coat them in the oil and onion mixture. Sprinkle the smoked paprika, cumin, red pepper flakes (if using), salt, and black pepper over the potatoes. Stir again to ensure the spices are evenly distributed.
Spread the potatoes into a single, even layer in the skillet. This is crucial for getting those delicious crispy edges. Let them cook undisturbed for 5-7 minutes. You want to hear a gentle sizzle. This initial period of no-stirring allows the bottoms to caramelize and brown.
After the initial browning, stir the potatoes and spread them out again. Continue cooking for another 10-15 minutes, stirring every 4-5 minutes, until the potatoes are tender all the way through and nicely browned in spots. You can test for doneness by piercing a cube with a fork; it should go in with little resistance.
Step 3: Wilt the Spinach
Once the potatoes are cooked, add the fresh baby spinach to the skillet in large handfuls. It will look like an impossible amount, but don’t worry! It will wilt down significantly. Use tongs or a spatula to gently fold the spinach into the hot sweet potatoes. It will begin to wilt almost immediately. Continue to stir for 1-2 minutes until all the spinach is wilted and evenly incorporated into the hash.
Step 4: Cook the Eggs
Using the back of a spoon, create four small wells or indentations in the surface of the hash. Crack one egg into each well.
Reduce the heat to medium-low. Cover the skillet with a lid and cook for 4-6 minutes. The cooking time will depend on how you like your eggs. For runny yolks, aim for 4 minutes. For firmer, jammy yolks, go closer to 6 minutes. The steam trapped by the lid will cook the tops of the eggs perfectly.
Step 5: Serve and Garnish
Once the eggs are cooked to your liking, remove the skillet from the heat. Season the eggs with a pinch of salt and pepper. Carefully scoop a portion of the hash, along with an egg, onto each plate. Garnish with fresh parsley, sliced avocado, or your favorite hot sauce, and serve immediately.
Nutrition Facts
- Servings: 4
- Calories per serving: Approximately 380-420 kcal
- High in Vitamin A: Thanks to the sweet potatoes, a single serving of this hash can provide well over 100% of your daily recommended intake of Vitamin A. This vitamin is crucial for vision, immune function, and skin health.
- Excellent Source of Fiber: With both sweet potatoes and spinach, this dish is packed with dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can aid in weight management.
- Good Source of Protein: The inclusion of eggs boosts the protein content significantly, making this a balanced meal. Protein is vital for building and repairing tissues, supporting muscle mass, and keeping you satiated for hours.
- Rich in Iron: Spinach is a well-known source of iron, a mineral that is critical for creating hemoglobin, the protein in red blood cells that carries oxygen throughout your body. Pairing it with the Vitamin C in the sweet potatoes helps enhance iron absorption.
- Packed with Antioxidants: This hash is a colorful medley of ingredients that are rich in antioxidants, such as beta-carotene from the sweet potatoes and flavonoids from the spinach and onions. Antioxidants help protect your body’s cells from damage caused by free radicals.
Preparation Time
This vibrant and filling meal comes together relatively quickly, making it suitable for both leisurely weekend brunches and efficient weekday meals.
- Prep Time: 15 minutes (for washing and chopping vegetables)
- Cook Time: 25-30 minutes
- Total Time: Approximately 40-45 minutes
How to Serve
This Spinach Sweet Potato Hash is a wonderfully versatile dish that can be served in numerous ways to suit any meal or occasion. Here are some of our favorite ways to enjoy it:
- The Classic Brunch Plate:
- Serve a generous scoop of the hash with its perfectly cooked egg as the star.
- Add a side of crispy bacon or sausage for extra protein and a savory contrast.
- A slice of toasted sourdough or whole-grain bread is perfect for dipping into the runny egg yolk.
- With a Creamy Topping:
- Top with a few slices of fresh, creamy avocado for healthy fats and a cooling counterpoint.
- Drizzle with a dollop of Greek yogurt or sour cream for a tangy finish.
- For a truly decadent brunch, a spoonful of hollandaise sauce elevates the dish to restaurant-quality status.
- Adding a Spicy Kick:
- Drizzle with your favorite hot sauce, like sriracha or cholula, for an extra layer of heat.
- Top with a spoonful of fresh salsa or pico de gallo for a zesty, bright flavor.
- Sprinkle with some sliced jalapeños (fresh or pickled) for a more direct and vibrant spice.
- As a Healthy Bowl:
- Serve the hash over a bed of quinoa or brown rice for an even more substantial and fiber-rich meal.
- Crumble some feta or goat cheese over the top for a salty, tangy bite that pairs beautifully with the sweet potato.
- For Meal Prep:
- Portion the hash (without the eggs) into individual containers.
- When ready to eat, reheat the hash in a skillet or microwave and top it with a freshly fried or poached egg.
Additional Tips
Unlock the full potential of your hash with these eight expert tips designed to guarantee perfect texture, flavor, and versatility every time you make it.
1. Uniform Dicing is Non-Negotiable
The single most important step for a great hash is dicing the sweet potatoes into uniform, ½-inch cubes. If the pieces are all different sizes, the small ones will burn before the large ones are cooked through. Taking a few extra minutes to be precise during prep will pay off with evenly cooked, perfectly tender potatoes with crispy edges.
2. Don’t Crowd the Pan
To achieve that desirable browning and caramelization, the sweet potatoes need space. Use a large, 12-inch skillet. If you overcrowd the pan, the potatoes will steam instead of fry, resulting in a soft, sometimes mushy texture. If your skillet is on the smaller side, it’s better to cook the potatoes in two batches.
3. Patience is a Virtue (The Art of the Sear)
Resist the urge to stir the potatoes constantly. After you spread them in an even layer, let them cook undisturbed for a full 5-7 minutes. This allows a beautiful, brown crust to form on the side touching the pan. This crust is where so much of the flavor is. After the first sear, you can stir more frequently.
4. Pre-Cook Potatoes for a Quicker Hash
If you’re short on time, you can give the sweet potatoes a head start. After dicing, toss them in a bowl with a tablespoon of water, cover, and microwave for 3-4 minutes until they are just slightly tender. Drain any excess water, then add them to the skillet with the onions. This will significantly cut down on the pan-frying time needed to cook them through.
5. Add Spinach at the Very End
Spinach cooks down in a matter of a minute or two. To prevent it from becoming overly wilted, watery, or losing its vibrant green color, add it only after the sweet potatoes are fully cooked and tender. Fold it in just until it wilts, then proceed with making the wells for your eggs.
6. Experiment with Spices and Herbs
This recipe is a fantastic canvas for other flavors. Try adding ½ teaspoon of ground coriander for a citrusy, floral note, or a pinch of nutmeg to enhance the sweetness of the potatoes. For a different flavor profile, swap the paprika and cumin for an Italian herb blend or a Cajun seasoning mix. Fresh herbs like cilantro, chives, or dill can also be stirred in with the spinach or used as a garnish.
7. Make it Vegan with Ease
This dish is easily adapted for a vegan diet. Simply omit the eggs. To replace the protein and richness, consider adding a can of drained and rinsed black beans or chickpeas along with the spinach. You could also crumble some firm or extra-firm tofu and pan-fry it until golden before stirring it into the finished hash.
8. The Right Pan Makes a Difference
A well-seasoned cast-iron skillet is the gold standard for making hash. It retains heat incredibly well and distributes it evenly, which is key for developing that perfect crust on the potatoes. A heavy-bottomed stainless steel or a quality non-stick skillet will also work well. Avoid thin, flimsy pans, as they can lead to hot spots and uneven cooking.
FAQ Section
Here are answers to some of the most common questions about making Spinach Sweet Potato Hash.
1. Can I make this recipe ahead of time for meal prep?
Absolutely! This hash is fantastic for meal prep. Cook the hash mixture (potatoes, onions, and spinach) completely and allow it to cool. Store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat a portion in a skillet over medium heat until warmed through, then make a well and cook a fresh egg on top.
2. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. You will need about 1 cup of frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the skillet. Adding wet, frozen spinach directly to the pan can make your hash watery. Stir it in after the potatoes are cooked, just as you would with fresh spinach, and cook until it’s heated through.
3. My sweet potatoes turned out mushy. What went wrong?
Mushy potatoes are usually a result of one of two things: overcrowding the pan or stirring too frequently. When the pan is too crowded, the potatoes steam in their own moisture instead of frying. When you stir too often, you prevent them from forming a crust and they can break down. Use a large pan, don’t overcrowd it, and allow the potatoes to sit undisturbed for periods of time to brown.
4. How can I add more protein to this dish?
Besides the eggs, there are many ways to boost the protein. You can add cooked, crumbled sausage (pork, chicken, or turkey), chorizo, or bacon to the hash. For a plant-based option, add a can of drained black beans, chickpeas, or some pan-fried tofu or tempeh.
5. What other vegetables would work well in this hash?
This recipe is very forgiving and welcomes other vegetables. Bell peppers (any color) are a classic addition; add them with the onions. Mushrooms, zucchini, or chopped kale (add it a few minutes before the spinach as it takes longer to cook) are also excellent choices. You can also add some corn (frozen or fresh) for a pop of sweetness.
6. Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the core ingredients—vegetables, spices, and eggs—do not contain gluten. Just be mindful of any pre-packaged seasonings or sauces you might add to ensure they are certified gluten-free if you have a severe intolerance or Celiac disease.
7. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat the hash is in a skillet over medium heat with a splash of oil or water to prevent sticking. This helps to crisp the potatoes back up. You can also reheat it in the microwave, but the texture won’t be as crispy. It’s always best to cook the eggs fresh when reheating.
8. Can I use a different type of potato?
Yes, while sweet potatoes provide a unique flavor and nutritional profile, you can certainly make this with other potatoes. Russet or Yukon Gold potatoes are great choices for a more traditional savory hash. The cooking time may need to be adjusted slightly. Russets will give you a fluffier interior and crispier exterior, while Yukon Golds will be creamier. You could even use a mix of sweet and regular potatoes for a delicious flavor combination.
