Sweet Potato and Spinach Hash

Instructions

1. Step 1

   Peel and cube the sweet potatoes. Dice the onion and bell pepper, mince the garlic, and wash and dry the spinach.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the large skillet over medium heat. Add the sweet potatoes, smoked paprika, cumin, salt, and black pepper; toss until evenly coated and spread into one layer.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 45.0 ml Olive Oil, 6.0 gr Salt, 4.0 gr Smoked Paprika, 800.0 gr Sweet Potato

   Cookware: large skillet, spatula

3. Step 3

   Cover the skillet and cook over medium heat, stirring once halfway through.

   Timer: 8 min (fixed)

   Cookware: large skillet, lid, spatula

4. Step 4

   Remove the lid, add the onion and bell pepper, and cook over medium heat until the onion softens and the sweet potatoes begin to brown.

   Timer: 7 min (fixed)

   Ingredients used: 150.0 gr Red Bell Pepper, 150.0 gr Yellow Onion

   Cookware: large skillet, spatula

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large skillet, spatula

6. Step 6

   Add the spinach in batches, folding each batch into the hash until wilted. Cook until the sweet potatoes are tender when pierced.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: large skillet, spatula

7. Step 7

   Make four wells in the hash and crack one egg into each. Cover and cook over medium heat until the whites and yolks are firm and the egg centers reach 71°C.

   Timer: 6 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: large skillet, lid