Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This warm breakfast sweet potato hash with spinach and garlic for mornings
- Easy to Make: This recipe requires minimal ingredients and effort, making it a great option for busy mornings.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make the recipe your own.
- Nutritious: Sweet potatoes are packed with vitamins and minerals, while spinach adds a boost of iron and antioxidants.
- Delicious: The combination of sweet and savory flavors is a match made in heaven.
- Make-Ahead Friendly: Prepare the hash up to a day in advance and reheat it in the morning for a quick and easy breakfast.
- Perfect for Any Time of Day: Enjoy this recipe for breakfast, brunch, or even as a side dish for dinner.
- Gluten-Free and Vegetarian: This recipe is suitable for those with dietary restrictions, making it a great option for a crowd.
- Cost-Effective: Sweet potatoes and spinach are affordable ingredients, making this recipe a budget-friendly option.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, spinach, garlic, onion, and olive oil. Sweet potatoes provide a natural sweetness and creamy texture, while spinach adds a burst of nutrients and flavor. Garlic and onion add a depth of flavor and aroma, and olive oil helps to bring everything together. When selecting sweet potatoes, look for ones that are firm and have a smooth, even skin. For spinach, choose fresh leaves with no signs of wilting or browning. You can also use frozen spinach as a substitute, just be sure to thaw and squeeze out excess moisture before using. As for garlic and onion, use fresh cloves and bulbs for the best flavor.
How to Make warm breakfast sweet potato hash with spinach and garlic for mornings
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Rinse the spinach leaves and pat them dry with a paper towel.
Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until they're tender and lightly browned.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, or until it's translucent and starting to caramelize. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
Add the fresh spinach leaves to the skillet with the onion and garlic. Cook for 1-2 minutes, or until the spinach has wilted and released its moisture.
Add the roasted sweet potatoes to the skillet with the spinach mixture. Stir to combine, breaking up any large sweet potato chunks with a spatula or spoon.
Use a spatula or spoon to shape the sweet potato and spinach mixture into a hash shape, breaking up any large chunks as you go. Cook for an additional 2-3 minutes, or until the hash is crispy and golden brown on the bottom.
Tips for Perfect Results
Choose sweet potatoes that are high in moisture, like Yukon Gold or Russet. These will yield a creamier, more tender hash.
Cook the sweet potatoes and spinach mixture in batches if necessary, to prevent overcrowding the skillet and steaming instead of browning.
A squeeze of fresh lemon juice can add a bright, citrusy flavor to the hash. Try adding it just before serving for the best results.
Try adding different spices or herbs to the hash, like paprika, cumin, or chopped fresh herbs, to give it a unique flavor.
Add some cooked sausage, bacon, or eggs to the hash to make it a filling breakfast or brunch option.
Use leftover roasted sweet potatoes or cooked spinach to make the hash, reducing food waste and saving time.
Try adding different toppings to the hash, like diced avocado, sour cream, or shredded cheese, to give it a unique flavor and texture.
Prepare the hash up to a day in advance and reheat it in the morning for a quick and easy breakfast.
Common Mistakes to Avoid
-
Overcooking the Sweet Potatoes: What goes wrong: Overcooking the sweet potatoes can make them dry and unappetizing.
Fix: To avoid overcooking, check the sweet potatoes frequently while they're roasting, and remove them from the oven when they're tender but still slightly firm.
-
Not Squeezing Out Excess Moisture from the Spinach: What goes wrong: Failing to squeeze out excess moisture from the spinach can result in a soggy, unappetizing hash.
Fix: To avoid this, make sure to squeeze out as much moisture as possible from the spinach after it's been cooked, using a paper towel or clean dish towel to blot it dry.
-
Not Using the Right Pan: What goes wrong: Using a pan that's too small or not heat-conductive enough can prevent the hash from cooking evenly and browning properly.
Fix: To avoid this, use a large, heat-conductive pan, such as a cast-iron or stainless steel skillet, to cook the hash. This will help it cook evenly and brown nicely.
-
Not Stirring the Hash Enough: What goes wrong: Failing to stir the hash frequently enough can cause it to burn or stick to the pan.
Fix: To avoid this, stir the hash frequently as it's cooking, using a spatula or spoon to break up any large chunks and prevent burning.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to the hash for an extra kick of heat.
Replace the eggs with a flax egg or tofu, and use vegan cheese or nutritional yeast to give it a cheesy flavor.
Add some smoked paprika or chipotle peppers in adobo sauce to the hash for a smoky, savory flavor.
Use gluten-free soy sauce or tamari, and be sure to check the ingredients of any store-bought spices or seasonings to ensure they're gluten-free.
Add some chopped fresh herbs, such as parsley, basil, or cilantro, to the hash for a bright, fresh flavor.
Replace the sweet potatoes with cauliflower or zucchini, and use a low-carb cheese or nutritional yeast to reduce the carb content.
Storage & Make-Ahead
The hash can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The hash can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it in the microwave or on the stovetop when you're ready to eat it.
The hash can be frozen for up to 2 months. Let it cool to room temperature before freezing, and reheat it in the microwave or on the stovetop when you're ready to eat it. You can also freeze individual portions for a quick and easy breakfast on-the-go.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach as a substitute. Just be sure to thaw it first and squeeze out as much moisture as possible before adding it to the recipe.
Can I add other ingredients to the hash?
Absolutely! Feel free to get creative and add your favorite ingredients to the hash. Some ideas include diced bell peppers, chopped fresh herbs, or crumbled cooked bacon.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, making it a great option for those with dietary restrictions. Just be sure to check the ingredients of any store-bought spices or seasonings to ensure they're gluten-free.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the sweet potatoes and onion in a skillet, then transfer everything to the slow cooker and cook on low for 2-3 hours.
Can I freeze individual portions?
Yes, you can freeze individual portions of the hash for a quick and easy breakfast on-the-go. Simply portion out the hash into airtight containers or freezer bags, label, and freeze. Reheat in the microwave or on the stovetop when you're ready to eat it.
How do I reheat the hash?
You can reheat the hash in the microwave or on the stovetop. If reheating in the microwave, cook on high for 30-60 seconds, or until the hash is hot and steaming. If reheating on the stovetop, cook over medium heat, stirring frequently, until the hash is hot and crispy.
Can I make this recipe for a crowd?
Yes, you can easily double or triple this recipe to feed a crowd. Simply multiply the ingredients and cook in a larger skillet or slow cooker. This recipe is perfect for brunch gatherings, holiday meals, or potlucks.
warm breakfast sweet potato hash with spinach and garlic for mornings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup shredded cheddar cheese (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Step 1: Preheat the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Roast the sweet potatoes. Place the diced sweet potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Toss to coat. Roast in the preheated oven for 20-25 minutes, or until tender.
- Step 3: Sauté the onion and garlic. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 4: Add the spinach and spices. Add the fresh spinach leaves to the skillet with the onion and garlic. Cook until wilted, about 2-3 minutes. Stir in the smoked paprika, salt, and pepper.
- Step 5: Combine the sweet potatoes and spinach mixture. Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes. Add the roasted sweet potatoes to the skillet with the spinach mixture. Stir to combine.
- Step 6: Create the hash. Using a spatula or spoon, shape the sweet potato and spinach mixture into a hash shape. Make 4-6 wells in the hash, depending on the desired serving size.
- Step 7: Crack in the eggs. Crack 1-2 eggs into each well, depending on the desired serving size.
- Step 8: Top with cheese (optional). If using, sprinkle shredded cheddar cheese over the top of the hash.
- Step 9: Serve and enjoy. Serve the warm breakfast sweet potato hash hot, garnished with chopped fresh parsley.
Recipe Notes
- Storage tip: Leftover sweet potato hash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm and crispy.
- Make ahead: The sweet potatoes can be roasted and the spinach mixture can be prepared up to a day in advance. Assemble the hash just before serving.
- Substitution: Swap the sweet potatoes for diced butternut squash or carrots for a different flavor and texture.
- Pro tip: For an extra crispy hash, broil the top for 2-3 minutes, or until golden brown.
- Variation: Add diced bell peppers, mushrooms, or diced ham to the hash for added flavor and nutrition.
- Dietary restriction: This recipe is gluten-free and vegetarian. For a vegan version, replace the eggs with a flax egg or tofu scramble.
