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Sweet Potato Hash with Eggs and Avocado

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A hearty and wholesome one-pan breakfast made with roasted sweet potatoes, sautéed spinach, baked eggs, crispy smoked strips, and creamy avocado. Packed with protein, fiber, and healthy fats, this colorful dish is perfect for busy mornings or weekend brunch.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Roasting, Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 slices smoked beef or turkey strips, cooked and crumbled
  • 2 lbs sweet potatoes or yams, peeled and cut into ½-inch cubes (about 3 packed cups)
  • 2 medium shallots, finely chopped
  • 2 teaspoons minced fresh rosemary
  • 1/4 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon olive oil or avocado oil, plus extra for greasing
  • 4 cups baby spinach (about 120 g)
  • 3 garlic cloves, minced
  • 6 large eggs
  • 1 large ripe avocado, peeled, pitted, and cubed
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a rimmed baking sheet or 9×13-inch baking dish.
  2. Add cubed sweet potatoes and chopped shallots to the pan. Drizzle with oil, season with salt and pepper, and toss well to coat. Spread in an even layer.
  3. Roast for about 15 minutes, stirring once halfway through, until slightly tender and browned on the edges.
  4. Meanwhile, cook smoked strips in a skillet until crispy. Transfer to a plate lined with paper towel, then crumble once cooled.
  5. In the same skillet, sauté spinach, rosemary, and garlic until wilted and fragrant, about 1–2 minutes. Remove from heat.
  6. Remove sweet potatoes from the oven. Add spinach mixture and gently toss to combine. Spread mixture into an even layer and make 6 small wells for the eggs.
  7. Crack one egg into each well, taking care not to break the yolks.
  8. Bake for another 8–10 minutes, or until the egg whites are set and yolks reach desired doneness.
  9. While eggs bake, cube avocado and toss with lime juice in a small bowl.
  10. Remove hash from the oven. Let cool for 2–3 minutes, then top with crumbled smoked strips and avocado.
  11. Adjust seasoning as needed and serve warm, scooping into individual portions.

Notes

  • Peeling sweet potatoes is optional—leave the skin on for extra fiber.
  • Store avocado separately for best texture when meal prepping.
  • Add red pepper flakes or smoked paprika for a spicy kick.
  • Swap spinach with kale or chard, and rosemary with thyme or oregano for variations.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-hash-with-eggs-and-avocado/