Don’t have the same old boring breakfast this week…liven up your plate with a delicious sweet potato hash filled with spinach and garlic, topped with a protein-packed egg and smoked paprika! 10 minutes and you will have breakfast prepped for a whole week!
While I love creating fun, healthy recipes at This Season’s Table, as of now, it is just a super fun hobby – aka..my side hustle :) To pay the bills, I work overnights at a hospital doing CT scans. By the time the sun rises at the end of my shift, you’ll find me trying to thaw out after being inside a brisk 64-degree room for 10 hours. Warmth and comfort are what my stomach is looking for, which typically means that I’m just not going to be in the mood for a cold breakfast. I really love the idea of an easy yogurt bowl or cottage cheese with fruit because IT IS SO MUCH EASIER to eat a quick low maintenance meal like this Greek Yogurt Bowl with Winter Fruit before I drive home and dive into bed. If I don’t have a plan, my willpower wins and drives me on autopilot to the shining beacon of drive-through breakfast food: the magical Chik-Fil-A. I’m pretty sure they know me by name already, even though they still ask just to be polite. Seriously yall, those chicken minis though!!
I am really trying to break myself of this
tasty bad habit, or at least decrease the frequency of early morning visits. It always seems like a great idea until I feel hungover late in the afternoon from all the sodium consumed from one white tiny box of deliciousness. Ok – maybe two. A few weeks ago I decided that I would allow one visit per week. It had to be on the final morning after all my shifts were done as a reward. To keep myself patiently away, I came up with an awesome sweet potato hash breakfast meal prep idea. A super easy 10-minute meal prep and I am set for the week with a healthy, savory sweet potato hash breakfast that is easy to pop in the microwave or reheat in a skillet. I love to top it with a fresh egg or two, served next to some berries, avocado, whole wheat toast and whatever seasonal fruit is available. Seriously, this sweet potato hash is a game changer for me! Now I can’t wait to get home to enjoy the quiet of the house while I devour something warm and full of nutrients before I drift off to sleep…and have sweet, sweet – sweet potato hash dreams ;)
A FEW FUN FACTS ABOUT SWEET POTATOES: Sweet potatoes are typically harvested at their peak around August all the way through December, although they are known to be harvested a little later in my home state of Florida depending on the weather. After that, they are stored for us to eat throughout the winter months. Just one cup of sweet potatoes are packed with more than 200% RDA of vitamin A, helping to maintain healthy vision, skin and reproductive system as well as supporting a well functioning nervous system. They are also a great source of vitamin C, B6, potassium, manganese, and fiber. Known as one of the World’s Healthiest Foods, sweet potatoes may help reduce health risks brought on by ingesting heavy metal residues from our diet, reduce inflammation in the body, and improve blood sugar regulation. They should be stored, unwashed in a dark, dry, cool place at 55 to 60 degrees for 3-5 weeks, or at room temp for up to 7 days. Avoid sweet potatoes with cracks, soft spots, wrinkles, cracks or decay as that seriously compromises the flavor and nutrient value. Try to select firm small to medium tubers with a nice smooth skin for optimum flavor.
Are you a huge sweet potato fan? Me too! Don’t forget to check out this Skinny Beef Stroganoff with Sweet Potato Noodles or these awesome Sweet Potato Casserole Bites!
Here is how I make my yummy Sweet Potato Hash:
1) Shred the sweet potatoes in the food processor using the shredder blade. If you don’t have a machine to do this, you can use a hand grater but it will take significantly longer to shred whereas a food processor is done in less than 1 minute. I would highly recommend investing in a food processor before trying this meal prep because it will save you loads of time in the kitchen. I use a Hamilton Beach brand food processor. It gets the job done, lasts a really long time, comes with 3 different blade options and costs less than $30.
2) Saute the sweet potatoes and garlic until soft. Add spinach and cook for a few minutes until it wilts.
3) If using for meal prep, separate into 5 containers for the week. I love these glass storage containers you can reheat in the microwave or oven without having to zap your food in plastic.
4) If eating right away, make 5 wells in the hash and slip an egg into each one. Add 1/3 cup water and cover. Cook for 3-5 minutes or until eggs are done to your liking (3 minutes for runny, 5 min or longer for hard cooked).
5) Serve with fresh fruit, avocado, whole wheat toast or any other delicious seasonal fruit and veggie for a complete meal! The more color on your plate, the healthier and more fun you will have devouring your awesome nutrient-packed breakfast!
With much love from my table to yours,
PIN THIS TO MAKE LATER!
Super Easy Sweet Potato Hash
Peel sweet potatoes and shred with shredder blade in the food processor. Peel and mince garlic. Heat olive oil a non-stick or cast iron skillet over medium heat. Saute sweet potato and garlic 2-3 minutes or until softened slightly. Add water and salt. Cook for another minute. Add spinach and cook another 2-3 minutes or until soft.
For Weekly Food Prep
Divide hash up into 5 portions for breakfast. Warm hash when ready to eat and topped with a fresh cooked egg. Serve with fresh fruit, whole wheat toast and 1/2 small avocado.
To Eat Right Away
Pour another 1/3 cup water in pan. Make 5 wells in hash and add 5 cracked eggs into each hole. Cover and cook for 3-5 minutes or until eggs are done to your liking. Top with salt, fresh cracked pepper or smoked paprika if desired. Serve with fresh fruit, whole wheat toast and 1/2 small avocado.