Sweet Potato Breakfast Hash
Transform your mornings with this vibrant Sweet Potato & Spinach Breakfast Hash. By using our pre-chopped Organic Sweet Potato and individually frozen Organic Spinach, you can skip the tedious prep to get a wholesome, cafe-style brunch on the table in just 25 minutes.
Perfectly seasoned with smoky paprika and cumin, and topped with avocado, eggs and crumbly feta, it’s a colourful, one-pan wonder designed to power you through your day.
Serves 2
- Prep 5 mins
- Cook 20 mins
- Total 25 mins
- Storage Tupperware in the fridge for 2 days
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 250g PACK'D Organic Sweet Potato
- 200g PACK'D Organic Spinach
- 1/4 tsp ground cumin
- 1 tsp PACK'D Organic Chopped Garlic
- 1/2 tsp smoked paprika
- Good pinch of salt and pepper
- 2 large eggs
To serve
- 1 tbsp parsley
- 1 small avocado, sliced
- 40g feta, crumbled
Method
Heat the olive oil to large non-stick frying pan on a medium heat.
Add the onion, red pepper and sweet potato with spices and garlic. Cook for 10 to 12 minutes, stirring regularly, placing a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
Add the frozen spinach to a mug of boiling water, allow to rest for 2 minutes then squeeze out the water using a muslin cloth or strong kitchen paper.
Add the drained spinach to the pan for 1 minute to warm through. Season with salt and pepper.
Use a spatula to create 2 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs if you prefer.
Remove the breakfast hash from the heat, adjust seasoning to taste and top with parsley, avocado + feta.
