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California Sweet Potato Hash {Greek Style} with Feta and Eggs
Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.
GRAND PRIZE WINNER - California Sweetpotatoes: One Word, Endless Possibilities recipe contest
Serves 4
Ingredients
For
4
Serving(s) Serving size
California Sweet Potato Hash
| 2 Tablespoons olive oil |
| 4 Cups shredded orange- or yellow/white-fleshed sweet potatoes, or a combination (12 to 14 ounces) |
| 1 medium onion, finely chopped |
| 4 Cups chopped baby spinach (about 3 1/2 ounces) |
| 1 Tablespoon Greek seasoning blend (see note below) |
| 1/4 Teaspoon salt, or more to taste |
| 4 large eggs |
| 4 Ounces feta cheese, crumbled |
California Sweet Potato Hash {Greek Style} with Feta and Eggs Directions
- In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the spinach and cook, stirring, until the sweetpotatoes and onion are tender and the spinach is wilted, 1 to 2 minutes. Stir in the seasoning blend and salt. Add more salt and pepper to taste.
- Spread the mixture into an even layer, then use the back of a spoon to make 4 shallow divots on top. Crack an egg into each divot and cook for 2 minutes. Cover and continue to cook until done to your liking, 1 to 3 minutes.
- Remove the skillet from the heat, top with the cheese and oregano, if using, and serve.
Notes
Note: You can use a combination of dried mint, dried oregano, and garlic powder instead of the Greek seasoning.
Recipe courtesy of E.A. Stewart
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