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To truly appreciate the Sweet Potato Sunrise Hash with Spinach and Eggs, it’s essential to understand the star ingredients and their contributions to both flavor and nutrition.

Sweet Potato Hash with Spinach and Eggs

Start your day with a delicious and nutritious Sweet Potato Sunrise Hash with Spinach and Eggs. This vibrant dish combines roasted sweet potatoes, sautéed spinach, and perfectly cooked eggs for a hearty breakfast that's both satisfying and full of flavor. Packed with vitamins, fiber, and protein, this meal supports your energy levels and keeps you feeling full. Perfect for brunch with friends or a cozy morning at home, it’s a delightful way to nourish your body while enjoying a tasty start to the day.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

2 cups fresh spinach, roughly chopped

4 large eggs

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Sweet Potatoes: In a medium pot, bring salted water to a boil. Add the diced sweet potatoes and cook for about 5-7 minutes, or until just fork-tender. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.

      Add Sweet Potatoes: Add the drained sweet potatoes to the skillet, along with the smoked paprika, salt, and black pepper. Stir to combine and allow them to cook for about 5-7 minutes, letting them brown slightly.

        Incorporate Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Mix everything well and taste for seasoning. Adjust with more salt and pepper if desired.

          Cook the Eggs: In a separate small pan, you can fry or poach the eggs to your preference. For fried eggs, heat a little olive oil over medium heat, crack the eggs in, and cook until the whites are set, but the yolks are still runny.

            Serve: Plate the sweet potato hash into bowls and top each serving with a fried or poached egg. Garnish with fresh cilantro or parsley if desired, and serve immediately.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings