Roasted Sweet Potato and Spinach Breakfast Hash

Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this breakfast combination. I've made this a few different times over the past month or so and it is always delicious. My boys happily clean their plates when this is on the table.

The big boys are proud of having figured out how to stack a little taste of everything onto their forks with each big bite. They proudly informed us that doing so made the spinach taste so much better. My little guy really doesn't care how it gets eaten, as long as he has plenty of sweet potatoes in front of him. 

Roasted Sweet Potato and Spinach Breakfast Hash

2 large sweet potatoes, cut into bite size pieces, I like to cut them pretty small between 1/2"-1"
1 lb breakfast sausage of your choice
Several handfuls baby spinach leaves
Kosher salt, to taste
Freshly cracked black pepper, to taste
Eggs, 1-2 per person
Olive oil

Preheat the oven to 400 degrees. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly. Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

When the potatoes are almost done, cook and crumble the sausage. Drain the sausage and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.

In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs. Enjoy!

P.S. Do I have a great husband or what? This tiny 1-2 person cast iron skillet was on my Christmas list and I love it! Completely impractical for the family meals, but I still love how cute it is and I use it just for myself.

Click here for printable recipe