Spinach Chickpea Sweet Potato Breakfast Hash
Start your morning off on the right foot with this protein-packed sweet potato breakfast hash! Piled high with fresh baby spinach, chickpeas, and baked eggs for the ultimate healthy breakfast skillet.
Servings 4 servings
Calories 333kcal
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-in cubes
- 3 tablespoons vegetable oil, divided
- 1 medium sweet bell pepper, cored and cut into 1-in cubes
- 1 small yellow onion, finely diced
- 3 cups fresh baby spinach
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 large eggs
- Minced fresh parsley and feta cheese (or your preferred choice of cheese) for topping
Instructions
- Place sweet potatoes in a medium pot of lightly salted water, just enough to cover sweet potatoes. Bring sweet potatoes to a boil over medium-high heat, then reduce heat to medium and let potatoes simmer until just barely tender, about 5 minutes. (a paring knife should go through a cube with just a bit of resistance) Drain sweet potatoes and pat completely dry with paper towels.
- Preheat oven to 400F. In a 9-in cast iron skillet or a large regular skillet, heat 1 tablespoon oil over medium-high heat until shimmery. Add pepper and onion and saute 2-3 minutes until vegetables are tender.
- Add spinach, chickpeas, garlic, and paprika and saute an additional 2-3 minutes until spinach is wilted. Season with salt and pepper to taste and transfer mixture to a bowl.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat until shimmery. Add pre-cooked and dried sweet potatoes in a single layer in pan. Let sweet potatoes cook without stirring 2-3 minutes until crispy, then use spatula to flip to opposite side and cook an additional 2-3 minutes until crispy. Season sweet potatoes with salt and pepper to taste.
- Lower heat to medium and toss bell pepper mixture into pan fried sweet potatoes until combined. Form 4 "nests" in hash and carefully crack an egg into each nest. Transfer skillet to oven and let eggs bake at 400F 7-9 minutes until whites of egg are set.
- Season eggs with salt and pepper to taste and top skillet with parsley and feta if desired. Serve hash immediately and enjoy!
Nutrition
Serving: 8oz hash | Calories: 333kcal | Carbohydrates: 33.8g | Protein: 13.5g | Fat: 17.4g | Saturated Fat: 3.1g | Cholesterol: 186mg | Sodium: 395mg | Potassium: 754mg | Fiber: 8.3g | Sugar: 6.3g | Calcium: 112mg | Iron: 3mg