Sautéed Sweet Potato Hash with Spinach and 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 drafted and published.

A vibrant, nutrient-dense breakfast featuring caramelized sweet potatoes, fresh spinach, and gently poached eggs for a nourishing Whole30 start to the day. This American recipe (whole30), ready in about 25 minutes, combines sweet potato, peeled and diced, fresh spinach, and olive oil 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 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" 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: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 1/2 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant and translucent.
  2. Step 2: Add 2 cups peeled and diced sweet potato to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 10-12 minutes, stirring occasionally, until sweet potatoes are tender and lightly caramelized.
  3. Step 3: Stir in 3 cups fresh spinach and cook for 2 minutes until wilted and bright green.
  4. Step 4: Meanwhile, bring a medium saucepan of water to a gentle simmer and add 1 tbsp apple cider vinegar. Crack 2 large eggs into separate small bowls, then gently slide them into the simmering water and poach for 3-4 minutes until whites are set but yolks remain runny.
  5. Step 5: Using a slotted spoon, remove the eggs and place atop the sweet potato hash. Serve immediately.

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