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Autumn Spiced Sweet Potato and Spinach Breakfast Hash
Autumn Spiced Sweet Potato and Spinach Breakfast Hash

Autumn Spiced Sweet Potato and Spinach Breakfast Hash
A quick and nutritious breakfast hash with seasonal sweet potatoes and spinach.
Autumn Spiced Sweet Potato and Spinach Breakfast Hash

Provides a balanced start to the day with complex carbohydrates, protein, and healthy fats to fuel morning activities.

Ingredients:
1
Servings
  • 200
    g
     sweet potato
  • 100
    g
     spinach
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Spiced Sweet Potato and Spinach Breakfast Hash
Instructions:
  1. Peel and dice the sweet potato into small cubes.
  2. Chop the onion and mince the garlic.
  3. Heat olive oil in a pan over medium heat.
  4. Add the onion and garlic, sauté until fragrant.
  5. Add the sweet potato cubes, cook until tender.
  6. Stir in the spinach until wilted.
  7. Create two wells in the hash and crack an egg into each.
  8. Cover the pan and cook until eggs are set to your liking.
  9. Season with salt and black pepper before serving.
Nutrition Per Serving 500 g Per 100g
Energy 347 kcal 69 kcal
Protein 16 g 3.2 g
Fibre 7 g 1.4 g
Salt 2 g 0.4 g
Sugar 8 g 1.6 g
Carbohydrates 45 g 9.0 g
Fat 18 g 3.6 g
  • 200
    g
     sweet potato
  • 100
    g
     spinach
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Peel and dice the sweet potato into small cubes.

Chop the onion and mince the garlic.

Heat olive oil in a pan over medium heat.

Add the onion and garlic, sauté until fragrant.

Add the sweet potato cubes, cook until tender.

Stir in the spinach until wilted.

Create two wells in the hash and crack an egg into each.

Cover the pan and cook until eggs are set to your liking.

Season with salt and black pepper before serving.

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