There’s just something about a skillet full of warm, seasoned veggies that feels like home. This Spinach & Sweet Potato Hash is one of those simple Southern dishes that fills your belly and your heart. I grew up with sweet potatoes on our table all the time, and now I love mixing them with bright veggies and a couple of eggs for a comforting start to the day.
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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
This dish comes together right on the stovetop in one big skillet. Start by cooking the sweet potatoes until they’re soft and golden. Then mix in the onion, bell pepper, and spinach, letting it all cook down together.
Add seasoning and crack in your eggs. Let everything finish cooking with the lid on until the eggs are just how you like them. It’s simple, satisfying, and full of that Southern charm.
Serving suggestions
You can enjoy this hash on its own or with a slice of warm cornbread on the side. It makes a great breakfast, brunch, or even a light supper. For extra comfort, serve it with sweet tea or fresh orange juice.
It’s also nice with a side of grits or a piece of crispy bacon. However you serve it, it’s sure to feel like a hug on a plate.
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 & Sweet Potato Hash reminds me why I love cooking. It brings people together with simple, honest flavors. It’s a dish you can make without fuss and still feel proud to serve.
I hope it finds a spot in your kitchen like it did in mine. Pull out your skillet and give it a try. You’ll see why sweet potatoes and eggs make such good company.
Spinach and Sweet Potato Hash
Equipment
- Cutting board
- Knife
- Large nonstick or cast-iron skillet with lid
- Spatula
- Measuring Spoons
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 and black pepper to taste
- Parsley or green onion chopped; optional
Instructions
- Peel the sweet potatoes and dice them into small, even cubes. Chop the red onion and red bell pepper into small pieces. Rinse the spinach and set it aside.
- Place a large skillet over medium heat and pour in one tablespoon of olive oil. Let it heat up for about a minute. Add the sweet potatoes in a single layer. Cook for ten to twelve minutes, stirring every couple of minutes, until tender and slightly crispy on the edges.
- Stir in the diced red onion with the sweet potatoes. Let them cook together for about three to four minutes, until the onion softens and turns translucent.
- Add the bell pepper and spinach into the skillet. Stir everything together. Let it cook for one to two minutes, just until the spinach wilts down. Sprinkle in the smoked paprika, salt, and black pepper.
- Push the veggie mix to one side of the skillet to make room for the eggs. Add another tablespoon of oil if needed. Crack the eggs into the empty space. Cover the skillet with a lid and cook for about three to four minutes, or until the eggs are done to your liking.
- Take the skillet off the heat. Season the eggs with a little more salt and pepper. Use a spatula to plate the hash with the eggs on top or on the side. Sprinkle chopped parsley or green onion for a fresh finish.
