While attempting to cobble together a weekday lunch, I peered into my refrigerator to find a few eggs and a mostly full bag of spinach. I snagged a sweet potato and clove of garlic off the counter and a meal was born—one that was good enough to share with you.
Sweet Potato and Spinach Hash with Fried Eggs
1 large sweet potato, cut into small, 1/2″ cubes
1/4 teaspoon paprika
1/4 teaspoon chili powder
salt and pepper
1 medium garlic clove, minced
1/2 cup frozen corn (optional)
1/2 to 1 (6 oz) bag baby spinach
1 oz crumbled feta cheese
4 fresh eggs
- Add 1 cup of water to a large skillet and heat over high heat. Once bubbling, add the sweet potato cubes and spread out into a single layer. Cook for about 5 minutes, tossing once, or until about halfway cooked through. Drain the potatoes and wipe out the pan.
- Return the pan to medium-high heat and add a glug of olive oil. Return the potatoes and toss to coat. Add the paprika, chili powder, and salt and pepper and toss. Cook, stirring occasionally, until the potatoes don’t put up much resistance when poked with a knife. It’ll take about 10 minutes.
- Meanwhile, heat a glug of oil in another skillet over medium-high heat. Add two eggs (or four, if your skillet is real big) and fry until over-easy. I cover the pan with a baking sheet to cook the whites through. Just make sure you check often and remove the eggs when the bottoms are crisp but the yolks still giggle. Repeat until all four eggs are fried.
- Add the garlic and toss, cooking for one minute. Add the corn, if using, and stir. Add the spinach and toss, stirring and cooking until the spinach is completely wilted. Test the potatoes to make sure they are tender enough.
- Split the hash between two plates and top with crumbled feta cheese. Top the hash with eggs and serve with hot sauce for anyone who likes that sort of thing.