Sweet Potato Hash (California Greek Style) with Feta Cheese and Eggs

🧂 Ingredients

• 2 medium California sweetpotatoes {~ 4 cups shredded}
• 2 tablespoons extra virgin olive oil
• 1 medium onion

  finely chopped
• 4 cups chopped baby spinach
• 1 tablespoon dried Greek seasoning*
• 1/4 teaspoon sea salt

  or to taste
• fresh ground black pepper to taste
• 4 eggs**
• 4 ounces feta cheese
• Fresh oregano for garnish

  optional

Instructions

• 1 Prepare the veggies: Peel the sweet potatoes, then shred them with a food
  processor, and set aside, then chop the onions by hand or in a food processor,
  and set aside. Chop the baby spinach, and set aside.
• 2 Heat the olive oil over medium in a 12-inch cast iron, or other, skillet. Add
  the shredded sweet potatoes and toss to coat in the oil. Cook the sweet potatoes
  over medium for about 5 minutes, tossing regularly so they don’t burn. Add the
  chopped onion and cook for an additional 4 minutes, then add the chopped spinach
  and cook for 1-2 minutes, or until wilted.
• 3 Stir in the Greek seasoning, sea salt and ground black pepper to taste.
• 4 Spread the veggie mixture evenly across the pan, and make 4 holes in the
  veggies. Next, crack one egg in each hole, and cook for ~ 2 minutes, then place
  a lid over the pan and cook for an additional 3 minutes, or until eggs are
  cooked to your liking.
• 5 Remove skillet from heat, and top with crumbled feta cheese and fresh oregano
  for garnish before dividing in to 4 servings.

Nutrition Info