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!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast, Dinner
Cuisine: American, Gluten Free, Grain Free, Mediterranean, MIND Diet, Vegetarian
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.
Notes
Seasoning Swaps
Use any combination of dried mint, dried oregano, and garlic salt in place of the Greek seasoning.