Roasted Sweet Potato and Spinach Breakfast Hash

Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this breakfast hash combination. I’ve made this a few different times over the past month or so and it is always delicious. My boys happily clean their plates when this is on the table.

I made this breakfast hash for the first time over 6 years ago and my older boys were so proud when they figured out how to stack a little taste of everything onto their forks with each big bite. They proudly informed us that doing so made the spinach taste so much better. It was fun to see my youngest make the same discovery several years later. Now when I make this, every bite is devoured and then they ask how soon we can make it again.

Breakfast Hash

My favorite thing about making breakfast hash is that it can be reheated easily either in the microwave or on the stove. With an egg on top, it’s one of my favorite meals for breakfast, lunch, or dinner. I often make a double recipe just to have leftovers in the refrigerator.

Sweet Potato Recipes

For more awesome sweet potato recipes, check out these Beef and Black Bean Stuffed Potatoes and this Sweet Potato Topped Rancher’s Pie. This Sweet Potato Gnocchi with Sage Cream Sauce is on my list to try very soon and this Sweet Potato Pie is going on my list just as soon as the weather cools off this fall.

Kitchen Tip: I use this skillet and this spatula when making this recipe.

5 from 1 vote

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Roasted Sweet Potato and Spinach Breakfast Hash

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Course: Breakfast

Servings: 4 servings

Calories: 469 kcal

Ingredients

• 2 large sweet potatoes, cut into 1/2"-1" pieces, about 4 cups
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, adjust to taste
• 1/2 teaspoon freshly cracked black pepper, adjust to taste
• 1 lb breakfast sausage of your choice
• 1 small yellow onion, chopped into 1/2" pieces, about 1 cup
• 4 cups baby spinach leaves
• (optional) eggs, 1 per person

Instructions

1. Preheat the oven to 400 degrees. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly. Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.
2. When the potatoes are almost done, cook and crumble the sausage. Drain the sausage and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.
3. In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs. Enjoy!

{originally published 1/11/12 – recipe notes and photos updated 6/27/18}