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Sweet Potato Hash 🍠🍠🍠
Sweet Potatoes and Yams are something we eat A LOT of at our house!
It’s funny because about 10 years ago I didn’t care for them AT ALL.
Throughout my 30’s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer. Sweet potatoes just kept coming up as THE complex carbohydrate of choice! They were *always* on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them.
Not a week goes by these days that I don’t buy and cook sweet potatoes or yams… they are an absolute staple in our home.
This recipe is awesome if you’re trying to include sweet potatoes more often, but just need an easy + tasty recipe, along with a little friendly nudge to try them!
Complex Carbohydrates from the Sweet Potatoes + High-Quality Protein from the Eggs + Healthy Fat from the Avocado = THE ULTIMATE FUEL to start your day!
❓Which do you like better, regular potatoes or sweet potatoes!?
🏆 While both offer nutritional benefits, sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.
✅ Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.
👀 They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.
🧡 Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing. 🤯
They are super easy to cook – just pierce a sweet potato a few times with a fork and pop it into the microwave oven for 5-6 minutes, and voila!
👩🏾🍳 They are also delicious mashed or roasted in the oven like this hash. Use them in soups, stews, chilis, or in any way you would use other potatoes.
Here are Seventeen Reasons to Eat MORE Eggs.
- 4 slices nitrate-free bacon, cooked and crumbled
- 2 lbs sweet potatoes or yams, peeled and cut into ½-inch cubes (about 3 cups)
- 2 shallots, chopped
- 2 tsp minced fresh rosemary
- 1/4 tsp sea salt, or to taste
- 1/4 tsp ground black pepper, or to taste
- 1 Tbsp olive oil or avocado oil
- 4 cups baby spinach
- 3 garlic cloves
- 6 large eggs
- 1 avocado, peeled, cubbed
- 1 Tbsp fresh lime juice
Preheat your oven to 400 degrees f. and lightly spray a rimmed half sheet pan or a 9×13 baking dish with avocado cooking oil spray.
Add potatoes and shallots then season with sea salt and pepper. Drizzle with the oil and toss really well to evenly coat.
Place the dish into your preheated oven and roast for 15 minutes or so, stirring halfway.
Meanwhile, heat a skillet over medium heat. Add bacon and cook until crispy, then set it aside on a paper towel. In that same heated skillet, add in your spinach, rosemary, and garlic.
Sauté, stirring constantly just until spinach is wilted, about 2 minutes.
Once the sweet potatoes are done and fork-tender, remove them from the oven. Stir in your spinach mixture, and make space to gently crack the eggs into the potatoes. Crack each egg in its spot very gently without breaking the yolk.
Return to the oven and bake for 8 to 10 minutes, until eggs are done to your liking.
Quickly chop the avocado and squeeze over some lime juice to prevent it from browning.
Serve the hash with crumbled bacon and chopped avocado as shown and enjoy!