Sweet Potato Hash
Prep: 15 minutes
Cook/Bake: 24 minutes • Serves: 4
2 medium sweet potatoes, peeled and cut into ½-inch chunks
1 small yellow onion, chopped
1-1/2 small green, red or yellow bell peppers, chopped (about 1-1/2 cups)
1-1/2 cups packed baby spinach
1 tablespoon everything seasoning plus additional for garnish
4 large eggs
1/2 large avocado, peeled, pitted and sliced
1 cup crumbled feta cheese
1. Preheat oven to 400°. In large oven-safe skillet, heat oil over medium-high heat. Add potatoes; cook 6 minutes or until slightly tender, stirring occasionally. Add onion and peppers; cook 4 minutes or until onion and peppers are tender, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; stir in seasoning.
2. With back of spoon, create 4 wells in potato mixture; crack 1 egg into each well. Transfer skillet to oven; bake 12 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
3. Serve skillet topped with avocado and cheese; garnish with seasoning, if desired. Makes about 6 cups.
Approximate nutritional values per serving (1-1/2 cups):
376 Calories, 24g Fat (9g Saturated), 220mg Cholesterol,
698mg Sodium, 26g Carbohydrates, 6g Fiber, 15g Protein