Roasted sweet potato and caramelized onion create a sweet, savory base with crisp edges and tender centers. Tender spinach wilts into the pan, adding an earthy contrast and soft mouthfeel. A silky, runny poached egg on top binds the flavors and adds richness. Serve hot for a cozy weekend breakfast or an easy brunch with friends.
Ingredients
- Sweet potatoes (2 medium, about 1 lb), peeled and cut into 1/2-inch cubes
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Yellow onion (1 medium), thinly sliced
- Red bell pepper (1 small), diced
- Garlic (2 cloves), minced
- Smoked paprika (1 tsp)
- Ground cumin (1/2 tsp)
- Salt (3/4 tsp) and black pepper (1/2 tsp), or to taste
- Fresh spinach (4 cups packed)
- Fresh parsley (2 tbsp), chopped
- Eggs (4)
- White vinegar (1 tbsp) for poaching
- Crumbled feta or goat cheese (1/3 cup), optional
- Lemon wedges, for serving
Instructions
- Prepare ingredients: dice sweet potatoes, slice the onion, dice the red pepper, mince garlic, and rinse spinach. Pat sweet potato cubes dry to help them brown.
- Heat a large nonstick or cast-iron skillet over medium heat and add the olive oil and butter. Once the butter foams, add the sweet potato cubes in a single layer and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
- Cook sweet potatoes, stirring every 3–4 minutes and scraping up browned bits, until they are tender and golden on the edges, about 10–12 minutes. Cover for a few minutes if they need extra steaming to become tender.
- Add the sliced onion and diced red pepper to the skillet. Continue to cook, stirring occasionally, until the onion softens and caramelizes, about 5–7 minutes more.
- Stir in the minced garlic, smoked paprika, ground cumin, and remaining salt and pepper; cook 1 minute until fragrant. Fold in the spinach and parsley and cook until the spinach wilts, about 2 minutes. Taste and adjust seasoning.
- Poach the eggs: bring a wide saucepan of water to a gentle simmer (not a rolling boil) and add the vinegar. Create a gentle whirlpool and crack each egg into a small bowl, then slip eggs into the water one at a time. Poach 3 to 3 1/2 minutes for runny yolks, then remove with a slotted spoon and drain on paper towels. (Alternate: fry eggs in butter in a separate pan if preferred.)
- Divide the hash among plates or serve straight from the skillet. Top each portion with a poached egg, sprinkle with crumbled feta if using, and finish with a squeeze of lemon and extra parsley.
- Serve immediately while the yolk is warm and runny, letting guests break the egg into the hash for a rich sauce.
Tips or Variations
- Add cooked diced chorizo or smoked sausage with the onions for extra savory flavor, or omit for a vegetarian version.
- Swap half the sweet potato for Yukon gold potatoes for a firmer texture, and sprinkle chili flakes for heat.