Sweet Potato Breakfast Hash

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings



1 1/2 lb sweet potatoes, peeled and diced

2 tbsp. olive oil

1/2 tsp. salt, or to taste

Five slices of low-sodium bacon

2 cups chopped onions

Two large, firm apples, cored and diced

1/2 cup chopped walnuts

Four large eggs

2 cups fresh spinach

2 tbsp. Fresh minced chives



Set a sheet pan aside and preheat the oven to 400 degrees F (200 degrees C). Spread the sweet potatoes in a single layer in the preheated pan after tossing them with salt, olive oil, and vinegar. For about 10 minutes, roast the uncovered vegetables in the preheated oven until just fork-soft.

In the meantime, cook the bacon in a sizable skillet over medium heat for about 10 minutes, flipping it occasionally until it is browned. Remove and reserve the cooked bacon.

Add onions to the same skillet and stir-fry them for 4 to 5 minutes or until tender, 3 to 4 minutes after adding the apples. C

ook and toss the sweet potatoes and walnuts in the skillet for 6 to 8 minutes, until the sweet potatoes are soft and the walnuts are gently toasted.

Add the crumbled bacon back into the skillet for the final minute of cooking. Keep heated and set aside. In a skillet over medium heat, crack eggs.

Cook for approximately a minute or until the edges start to turn opaque. Cook with the lid on for about 4 minutes, then lower the heat to a simmer. On each serving plate, spread out about 1/2 cup of fresh spinach.

Distribute hash on top of spinach in a uniform layer. On top of each dish, place a poached or lightly fried egg and garnish with chives.