Sweet potato and spinach breakfast hash with eggs

Name: Sweet potato and spinach breakfast hash with eggs
Total time: 35 min
Cuisine: American
Ingredients: 400g sweet potato, peeled and diced small; 1 tbsp rapeseed oil; 1 red pepper, diced; 1 red onion, diced; 1 tsp smoked paprika; 1 tsp ground cumin; 100g baby spinach; 4 eggs; 1 tbsp fresh coriander, chopped

Crisp sweet potato cubes with peppers and spinach, topped with a runny egg.

Time35 min
LevelEasy
Costabout £1.70 a head

2 servings

Ingredients

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400 gsweet potatopeeled and diced small
1 tbsprapeseed oil
1red pepperdiced
1red oniondiced
1 tspsmoked paprika
1 tspground cumin
100 gbaby spinach
4eggs
1 tbspfresh corianderchopped

Method

1
Heat the oil in a large non stick frying pan over a medium high heat. Add the sweet potato and cook for 12 minutes, turning now and then, until golden and tender.
12 min
2
Add the pepper, onion, paprika and cumin. Cook for 5 minutes until soft.
5 min
3
Stir in the spinach until it wilts, about 1 minute.
4
Make four gaps in the hash and crack in the eggs.
5
Cover and cook for 4 to 5 minutes until the whites are set.
4 min 30 s
6
Scatter over the coriander and a little black pepper.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.