Sweet Potato Breakfast Hash

• 1 large sweet potato, diced
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 tbsp olive oil
• 2 cups spinach

• 2 large sweet potato, diced
• 2 bell pepper, diced
• 1 onion, diced
• 2 tbsp olive oil
• 4 cups spinach

• 3 large sweet potato, diced
• 3 bell pepper, diced
• 1 1/2 onion, diced
• 3 tbsp olive oil
• 6 cups spinach

• 4 large sweet potato, diced
• 4 bell pepper, diced
• 2 onion, diced
• 4 tbsp olive oil
• 8 cups spinach

1. Warm the olive oil in a skillet over medium, about 1 minute, until it shimmers and a bit of onion sizzles when it hits.

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2. Add the sweet potato, bell pepper, and onion and cook, stirring now and then so nothing sticks, 10 to 12 minutes, until the sweet potato is fork tender and the edges are golden and browned.

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3. Stir in the spinach and cook, 1 to 2 minutes, just until it wilts down and turns bright green.

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4. Season with salt and pepper, then spoon onto plates and serve hot.

• Calories320
• Protein6g
• Carbs48g
• Fat12g
• Fiber9g
• Sodium181mg

• Steady Energy
• Inflammation
• Eating Well
• Mood Support

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