Good morning, sunshine! There’s something truly magical about a breakfast that feels both hearty and wholesome, a dish that wakes up your taste buds with vibrant flavors and comforting textures. Today, I’m sharing one of my all-time favorite weekend indulgences (that’s easy enough for a weekday too!): my Savory Sweet Potato Hash with Perfectly Poached Eggs. It’s a symphony of sweet and savory, a skillet full of sunshine that’s bound to become your new breakfast go-to.

Forget boring toast and cereal. This hash is packed with tender sweet potatoes, savory aromatics, and just the right amount of spice, all crowned with a delicate, runny-yolked poached egg. That moment when the yolk breaks and spills its creamy goodness over the vibrant hash? Pure bliss! It’s nutritious, incredibly satisfying, and honestly, a joy to make. Let’s get cooking!

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 red onion, finely chopped
• 1 red bell pepper, cored and diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• Salt and freshly ground black pepper to taste
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 2 tablespoons white vinegar (for poaching eggs)
• Fresh parsley or chives, chopped, for garnish
• Optional: Crumbled cooked bacon or sausage for extra savory goodness

Instructions:

1. Prepare the Sweet Potatoes: Heat olive oil in a large non-stick skillet over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 8-10 minutes, or until they start to soften and brown slightly.
2. Sauté Aromatics and Bell Pepper: Add the red onion and red bell pepper to the skillet with the sweet potatoes. Cook for another 5-7 minutes, stirring occasionally, until the onion is translucent and the bell pepper is tender-crisp.
3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper (if using). Cook for 1 minute more, until fragrant. Season generously with salt and black pepper.
4. Wilt the Spinach: Add the fresh spinach to the skillet, stirring until it wilts down completely, about 2-3 minutes. If using, stir in the cooked bacon or sausage at this point.
5. Poach the Eggs: While the hash finishes cooking, fill a separate medium saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar (this helps the egg whites set). Crack each egg into a small bowl or ramekin first. Gently slide one egg at a time into the simmering water. Cook for 3-4 minutes for a perfectly runny yolk. Using a slotted spoon, carefully remove the eggs and drain any excess water.
6. Serve: Divide the hot sweet potato hash among four plates or serve directly from the skillet. Top each serving with a freshly poached egg. Garnish generously with fresh parsley or chives. Enjoy immediately!