Sautéed Spinach and Mushroom Breakfast Hash

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A quick Whole30 breakfast hash combining sautéed baby spinach and mushrooms with sweet potatoes and onions for a nourishing morning boost. This Breakfast-inspired Whole30 recipe (vegetarian), ready in about 30 minutes, combines sweet potato, extra virgin olive oil, yellow onion 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 4, 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 medium, peeled and diced into 1/2-inch cubes sweet potato
• 3 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 2, minced garlic cloves
• 8 oz, sliced baby bella mushrooms
• 5 cups fresh baby spinach
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 medium diced sweet potatoes and 1 tsp sea salt; sauté for 10-12 minutes, stirring occasionally, until tender and edges begin to crisp.
2. Step 2: Add 1 diced medium onion, 2 minced garlic cloves, and 8 oz sliced baby bella mushrooms to the skillet. Cook for 6-8 minutes until onions are translucent and mushrooms have released their moisture and browned.
3. Step 3: Stir in 5 cups fresh baby spinach, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2-3 minutes until spinach wilts and everything is well combined. Drizzle remaining 1 tbsp olive oil over the hash before serving warm.