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.
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
2mediumsweet potatoes, peeled and cut into 1-in cubes
3tablespoonsvegetable oil, divided
1mediumsweet bell pepper, cored and cut into 1-in cubes
1smallyellow onion, finely diced
3cupsfresh baby spinach
1can (15 oz)chickpeas, drained and rinsed
Salt and pepper to taste
Minced fresh parsley and feta cheese (or your preferred choice of cheese) for topping
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!