Sautéed Sweet Potato and Spinach Hash with Poached Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, nutrient-packed breakfast hash featuring sweet potatoes and spinach topped with perfectly poached eggs. This American-inspired recipe (whole30, gluten free), ready in about 30 minutes, combines sweet potatoes, 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 400 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 diced medium sweet potatoes and 1 diced small yellow onion, cooking for 10-12 minutes until potatoes are tender and edges are golden.
  2. Step 2: Stir in 2 minced garlic cloves and 4 cups fresh spinach, cooking for 2-3 minutes until spinach is wilted and fragrant.
  3. Step 3: Season the hash with 1 tsp sea salt and 1/2 tsp black pepper, stirring to combine.
  4. Step 4: Meanwhile, bring a medium pot of water to a gentle simmer. Add 2 tbsp apple cider vinegar.
  5. Step 5: Crack 4 large eggs one at a time into small bowls, then gently slide each egg into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  6. Step 6: Use a slotted spoon to remove eggs and place them atop the sweet potato hash before serving.

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