Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this Sweet Potato Hash with Eggs.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Breakfast
Cuisine: American
Servings: 4servings
Calories: 518kcal
Ingredients
2large sweet potatoes, cut into ½"-1" pieces, about 4 cups
2tablespoonsolive oil
½teaspoonkosher salt, adjust to taste
½teaspoonfreshly cracked black pepper, adjust to taste
1poundbreakfast sausage of your choice
1smallyellow onion, chopped into ½" pieces, about 1 cup
4cupsbaby spinach leaves
(optional) eggs, 1 per person
Instructions
Roasting Instructions
Preheat the oven to 400°F. 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.
Skillet Instructions
When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions.
Drain the sausage (if needed) 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.
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.