Sweet Potato Hash with Eggs & Spinach

A colourful, hearty and healthy breakfast skillet made with crispy sweet potatoes, sautéed spinach and perfectly cooked eggs. This dish is naturally gluten-free, packed with nutrients, and ready in under 30 minutes.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• ½ red onion, sliced
• 1 cup baby spinach
• 2–3 eggs
• Salt & pepper to taste
• Optional: chili flakes, feta, fresh herbs

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender.
3. Add red onion and sauté 2 more minutes.
4. Stir in spinach and cook just until wilted.
5. Create small wells and crack eggs into the pan. Cover with lid and cook until eggs are set (about 3–5 minutes).
6. Season and top with herbs or feta if desired. Serve immediately.