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Sweet Potato Breakfast Hash

Breakfast Sweet Potato has with onion, spinach, rosemary and cinnamon makes a great side for any protein, especially fried eggs! Quick to prepare, cook and store for leftovers all week long.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 large Sweet Potatoes, shredded - about 4 cups
  • 1 large Yellow onion, diced - about 2 cups
  • 4 packed cups Fresh spinach torn or chopped into smaller pieces
  • 4 tablespoons Ghee, or other cooking fat
  • 1 teaspoon Rosemary powder, or 2 teaspoons leaves
  • 1 1/2 teaspoon Fine sea salt divided- use the 1/2 tsp to sprinkle on after each ingredient
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cinnamon

Instructions

  1. First, prepare your ingredients- shred your sweet potatoes, dice onions and chop spinach.
  2. Heat a skillet on medium high heat, once hot melt your cooking fat. Add the onions with a sprinkle of salt and cook until translucent, about 5 minutes.
  3. Add the sweet potato, stir to mix with the potatoes and cook until it is tender about 5 minutes. Add the spinach and cook together until wilted about 5 more minutes.
  4. Add the spices and stir to combine, cook for 5 more minutes to develop the flavors. Serve with fried eggs, breakfast sausage or bacon (make sure it's sugar free) for the perfect whole30 breakfast!