Skillet Egg and Sweet Potato Hash

Tender diced sweet potatoes sautéed with baby spinach, fluffy scrambled eggs, and a touch of melted cheddar cheese.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $2.87/serving

Dietary

• Gluten-Free
• Soy-Free
• Nut-Free
• Vegetarian
• Pescatarian
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• comfort food
• smoky
• rich

Ingredients

• 2 eggs (large, beaten)
• 1 sweet potato (small, peeled and finely diced into 1/4-inch cubes)
• 2 cup baby spinach (fresh)
• 1 tablespoon olive oil
• 0.25 cup cheddar cheese (shredded)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 0.25 teaspoon smoked paprika

Instructions

1. Heat the olive oil in a 10-inch skillet over medium heat. Add the diced sweet potato, smoked paprika, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
2. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the sweet potato cubes are browned and tender when pierced with a fork.
3. Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted.
4. In a small bowl, whisk the eggs with the remaining salt and black pepper.
5. Pour the beaten eggs into the skillet with the vegetables. Cook undisturbed for 30 seconds, then gently stir until soft, tender curds form throughout, about 2 minutes.
6. Remove the skillet from the heat, sprinkle the shredded cheddar cheese over the top, and let it rest for 1 minute until melted before serving.

Notes

Cutting the sweet potato into small, uniform cubes allows it to steam-sear quickly without parboiling.

Nutrition (per serving)

• Calories: 507
• Protein: 22.5 g
• Carbohydrates: 32.8 g
• Fat: 32 g
• Fiber: 6 g
• Sodium: 1651 mg
• Saturated Fat: 10 g
• Sugar: 6.5 g
• Cholesterol: 367 mg