This Sweet Potato Hash (gluten-free, vegetarian) is nourishing and delicious! Made with California Sweetpotatoes, eggs, and feta cheese, it’s an award-winning recipe-perfect for any meal of the day!

California Sweet potato Hash w/ Eggs & Feta Cheese  in a cast iron skillet.

I entered this Sweet Potato Hash recipe in a contest hosted by California sweetpotatoes mentioned in this post. I am THRILLED to say that my recipe won the Grand Prize!

Question…What is not a yam or a sweet potato but is naturally sweet, gluten-free, and a nutrition superstar???

A California Sweetpotato!!! 

California Sweetpotatoes // The Spicy RD

Mom-if you’re reading this {my Mom’s a former English teacher}, it’s not a typo.

There’s a new kid in California, and it’s not a sweet potato-it’s a sweetpotato! As in a California Sweetpotato!

California Sweetpotaoes provide more than a days worth of your daily nutrition requirement for vitamin A!

Grown in soft sand year-round and hand sorted during harvest to minimize scarring and scratching, California sweetpotatoes are not only pretty to look at, they are also a good source of fiber {4 grams/serving}, vitamin C, and an excellent source of vitamin A {more than a day worth of your daily requirement}!

If you’re on the hunt for California Sweetpotatos, they come in multiple shades of orange, white, tan, and even deep red, and you may find them at farmers markets around California.  Three of the most popular varieties can be found at grocery stores nationwide and include Covington {orange}, O’Henry {tan}, and Diane {red}.

OK, so this California sweetpotato story is all well and good, but you’re probably wondering what one tastes like. Right?

Delicious, of course!

What makes this recipe so delicious?

Honestly, I think it’s the sum of all the ingredients & textures in this California meets Greece Sweet Potato Hash. The California sweetpotatoes are naturally sweet, the feta’s a little bit salty, the eggs are a little bit runny (if you like ’em that way, and the Greek seasoning, with mint, oregano, and garlic salt, is the perfect finishing touch.

Trust me. This California Sweet Potato Hash will blow your socks off. In a good way. {Plus, I’m sure you’ll be thanking me later when you do the dishes because this is a one-skillet meal :-)}

California Sweet potato Hash w/ feta cheese and eggs in a cast iron skillet.

What do you need to make this sweet potato hash?

  • California Sweetpotatoes! But you can easily swap them with yams or regular sweet potatoes.
  • Veggies. I used baby spinach, but any leafy greens would work nicely in this dish.
  • Seasonings. Onion, Greek seasoning (or a combo of mint, oregano, and garlic salt).
  • Protein. Eggs and feta cheese.
  • Pantry Staples. Olive oil, salt, and pepper.
California Sweetpotato hash 5
California Sweetpotato Hash w/ Eggs & Feta Cheese // The Spicy RD

Sweet Potato Hash (California Greek Style) with Feta Cheese and Eggs

This Sweet Potato Hash is nourishing and delicious! Made with California Sweetpotatoes, eggs, and feta cheese, it's an award winning recipe-perfect for any meal of the day!
5 from 7 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 2 medium California sweetpotatoes {~ 4 cups shredded}
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 cups chopped baby spinach
  • 1 tablespoon dried Greek seasoning*
  • 1/4 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 4 eggs**
  • 4 ounces feta cheese
  • Fresh oregano for garnish, optional


  • Prepare the veggies: Peel the sweet potatoes, then shred them with a food processor, and set aside, then chop the onions by hand or in a food processor, and set aside. Chop the baby spinach, and set aside.
  • Heat the olive oil over medium in a 12-inch cast iron, or other, skillet. Add the shredded sweet potatoes and toss to coat in the oil. Cook the sweet potatoes over medium for about 5 minutes, tossing regularly so they don’t burn. Add the chopped onion and cook for an additional 4 minutes, then add the chopped spinach and cook for 1-2 minutes, or until wilted.
  • Stir in the Greek seasoning, sea salt and ground black pepper to taste.
  • Spread the veggie mixture evenly across the pan, and make 4 holes in the veggies. Next, crack one egg in each hole, and cook for ~ 2 minutes, then place a lid over the pan and cook for an additional 3 minutes, or until eggs are cooked to your liking.
  • Remove skillet from heat, and top with crumbled feta cheese and fresh oregano for garnish before dividing in to 4 servings.


Seasoning Swaps

Use any combination of dried mint, dried oregano, and garlic salt in place of the Greek seasoning.


Serving: 1serving | Calories: 273kcal | Carbohydrates: 18g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 189mg | Sodium: 585mg | Potassium: 505mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12392IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 2mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Dinner
Cuisine American, Gluten Free, Grain Free, Mediterranean, MIND Diet, Vegetarian
Keyword breakfast hash
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