Add Preferred SourceThere’s something about a skillet of veggies on the stove that makes the kitchen feel homey. This Spinach and Sweet Potato Hash reminds me of the sweet potatoes we ate growing up, but now I toss them with fresh spinach and top it with a couple of eggs. It’s simple, satisfying, and those crispy edges of the potatoes? Always the best part.
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This dish brings together everything I love about Southern cooking. It's easy, cozy, and made to be shared. You only need one pan, a few fresh ingredients, and a little love.
A Southern food classic
Sweet potatoes have always reminded me of Sunday mornings with Mama in the kitchen. She’d hum gospel songs while peeling them, and I’d help chop or just sneak a bite here and there. We didn’t have much, but we had good food and good stories. Dishes like this Spinach & Sweet Potato Hash take me right back to those days.
It’s the kind of meal you make when the windows are open and the coffee’s fresh. Southern food has a way of doing that, turning simple moments into something special. It’s not just about eating; it’s about feeling full in every way. That’s what this recipe does for me every time.
Ingredients
How to make Spinach & Sweet Potato Hash
Peel and dice the sweet potatoes into small, even cubes, about 1/2 inch thick. An alligator chopper is useful here if you want quick, uniform pieces. Chop the onion and bell pepper, and use a bench scraper to easily transfer everything from the cutting board to the skillet.
Heat olive oil in a large skillet over medium heat. Add the sweet potatoes in a single layer and cook for 10 to 12 minutes, stirring occasionally until fork tender and lightly browned. Stir in the onion and cook until soft, then add the bell pepper and spinach. Cook just until the spinach wilts, and season with smoked paprika, salt, and pepper.
Push the vegetables to one side and crack the eggs into the open space. Cover and cook until the whites are set and the yolks are done to your liking. Finish with chopped parsley or green onion, which you can quickly snip with herb scissors if you have them.
Serving suggestions
This is the kind of meal that fits just as easily on a brunch table as it does at a simple weeknight supper. Serve the hash straight from the skillet with warm Homemade English Muffins to catch every bit of golden yolk. For a fuller spread, add crispy Air Fryer Twisted Bacon on the side, or pair it with Seared Salmon with Avocado Salsa for a fresh, balanced plate that feels a little special without much extra effort.
Storage tips
Store any leftovers in an airtight container in the fridge. It keeps well for up to three days. When you’re ready to eat it again, warm it up in a skillet over medium heat until hot.
You can also microwave it, but a pan keeps the texture better. If you cook the eggs soft, they’ll firm up a bit more when reheated.
Southern farewell
This Spinach and Sweet Potato Hash is one of those simple meals that reminds me why I love being in the kitchen in the first place. It comes together without much fuss, yet it always feels good to set on the table. I truly hope it becomes a regular in your home like it has in mine, because once you scoop into that warm skillet of sweet potatoes and eggs, it just feels right.
Spinach and Sweet Potato Hash
Ingredients
- 2 small sweet potatoes diced (about 4 cups)
- 2 tablespoons olive oil
- 1 cup red onion diced
- ½ cup red bell pepper diced
- 2 cups baby spinach
- 1 teaspoon smoked paprika
- 2 large eggs
- salt to taste
- black pepper to taste
- parsley or green onion chopped; optional
Instructions
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes in a single layer and cook for 10 to 12 minutes, stirring occasionally, until the potatoes are fork tender and lightly browned.
- Stir in the onion and cook for 3 to 4 minutes, until the onion is softened.
- Add the bell pepper and the spinach. Cook for 1 to 2 minutes, until the spinach wilts. Season the mixture with the smoked paprika, salt, and pepper.
- Push the vegetables to one side of the skillet and crack the eggs into the empty space.
- Cover the skillet and cook for 3 to 4 minutes, until the egg whites are set and the yolks reach the desired doneness.
- Season the eggs and serve the hash topped with the parsley or the green onion, if desired.
Notes
- Add cooked sausage or crumbled bacon for extra protein and a heartier breakfast.
- For extra heat, add a pinch of the red pepper flakes when seasoning the vegetables.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
