Sautéed Garlic-Spinach Breakfast Hash with Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A vibrant Whole30 breakfast hash combining sweet potatoes and fresh spinach sautéed with garlic for a nutritious morning start. This American-inspired recipe (whole30, vegetarian), ready in about 25 minutes, combines sweet potatoes, peeled and diced, fresh spinach leaves, garlic cloves, minced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 3 cups fresh spinach leaves
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced sweet potatoes and 1 tsp sea salt. Cook for 10-12 minutes, stirring occasionally, until sweet potatoes are tender and edges start to crisp.
2. Step 2: Add 4 minced garlic cloves and 1/2 tsp smoked paprika to the skillet. Sauté for 1-2 minutes until fragrant but garlic is not browned.
3. Step 3: Stir in 3 cups fresh spinach leaves and 1/2 tsp black pepper. Cook for 2-3 minutes until spinach wilts and reduces.
4. Step 4: Taste and adjust seasoning if needed. Serve warm as a filling Whole30 breakfast or side dish.