Sweet potato breakfast hash

Start your Sunday the right way.

Serves: 2

INGREDIENTS

2½ cup chopped sweet potato one large potato

2 tbsp olive oil

1 cup chopped bell pepper

¼ cup chopped onion

2 garlic cloves

1 cup chopped spinach

4 eggs

Breakfast Seasoning

½ tbsp garlic powder

½ tsp salt

½ tsp pepper

1 tsp dried oregano

½ tsp cinnamon

½ tsp paprika

METHOD

Evenly dice up all of your sweet potato. In a large skillet, heat up oil on high heat. Once it’s hot, add chopped sweet potatoes and seasoning, and mix well. Put the heat down to medium and cover the skillet.

The sweet potatoes will need to be stirred a few times but need to cook for about 10 -15 minutes or until they are soft enough to pierce with a fork.

Next, chop the pepper, onion and garlic into bite-sized even pieces. Discard the seeds and white flesh of the pepper. Chop spinach. Add the pepper, onion, and garlic to the softened sweet potatoes., mix and cover again for 3 minutes.

Next, clear four spots in the skillet for the eggs. Add a very small amount of olive oil to each spot cleared for the eggs. About 1/2 tsp or less of oil will work. Carefully place one egg into each spot.

Cover the above and cook for about 10 more minutes. Check on the eggs, you can cover and cook longer if you like your eggs more well done. Top with optional toppings.

Recipe credit: Sailor Bailey 

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