Recipe: Sweet Potato & Spinach Breakfast Hash

This vibrant breakfast hash is a simple way to get a rainbow on the plate before the day even begins. The natural sweetness of roasted sweet potato pairs perfectly with sautéed spinach, creating a meal that’s both hearty and nourishing. Add in a few eggs or beans for extra protein, and you’ve got a breakfast that fuels little bodies and keeps everyone full and happy until lunchtime. Plus, the colours and textures make it fun for kids to explore with their forks, because we all know breakfast tastes better when it looks inviting!

Serves: 4 | Prep: 10 min | Cook: 20 min

Ingredients

• 2 medium sweet potatoes, peeled and diced

• 1 tbsp olive oil

• 1 small onion, diced

• 1 bell pepper, diced

• 2 cups fresh spinach

• Salt & pepper, to taste

• Optional: 4 eggs (or tofu scramble for plant-based)

Instructions

1. Heat olive oil in a large pan over medium heat. Add sweet potatoes and cook for 8–10 min until tender.

2. Add onion and bell pepper, cook for another 5 min until softened.

3. Stir in spinach until just wilted. Season with salt and pepper.

4. Optional: Top with fried eggs or serve with tofu scramble for a plant-based version.