Sweet Potato Hash

Prep time: 10 minutes | Cook time: 15 minutes | Makes 2 servings

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2 medium sweet potatoes, peeled and chopped into a 1-inch dice

1 large onion, chopped

4 cups spinach

2 tbsp olive oil

salt

pepper

1/2 cup Harissa (or salsa)

4 eggs

Dill

Avocado

Greek Yogurt

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Heat a large skillet over medium heat. Add the olive oil and potatoe. Season with salt and pepper and saute for about 5 minutes. Add onion and season with additional salt and pepper. Saute until veggies and softened and starting to caramelize, about 7-8 minutes. Stir in the spinach and harissa and cook until spinach is wilted, about 2 minutes.

You can make little nests in the hash mixture and crack the eggs right into the nests to cook - or you can make the eggs to your liking in a seperate pan. If cooking in the hash, covering the pan at this point can help the eggs cook through more evenly. Cook to your desired doneness. I personally like a runny yolk to mix with the veggies.

to serve: place the hash and eggs into a shallow bowl and top with a dollop of greek yogurt, sliced avocado and fresh dill. Enjoy!