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.
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.
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.