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Rise and shine - all day long - with a hearty breakfast that tastes amazing, and makes you feel good too! In this Quinoa Sweet Potato Hash and Eggs recipe, cubes of sweet potato are sauteéd with a bounty of healthy veggies and spices, including spinach, scallions and sun-dried tomatoes and paprika. The tender veggies are combined with cooked GOYA® Organic Tri-Color Quinoa (a combination of tasty and nutritious red, black and white organic quinoa seeds). Top off the hash with a quick fried egg for a delicious, healthy start to your day.
Ingredients
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2
sweet potatoes (1 ¼ lbs.), cut into 1/2 inch chunks
1½ cups
Frozen GOYA® Cut Leaf Spinach
4
large scallions, chopped
¼ cup
sundried tomatoes, chopped
1 tsp.
paprika
½ tsp.
salt
1/8 tsp.
pepper
1 cup
cooked GOYA® Organic Tri-Color Quinoa
4
large eggs
Directions
Step 1
Heat 2 tbsp. oil in large heavy skillet over medium heat. Add sweet potatoes. Cook covered, stirring occasionally until almost tender, 10 min.
Step 2
Stir in spinach, scallions, sundried tomatoes, paprika, salt and pepper. Spread level and place quinoa on top. Cook covered on medium-low heat until vegetables are tender, 5 min.
Step 3
Meanwhile, heat 1 tbsp. oil in large skillet over medium heat. Crack eggs and drop into skillet. Cover and cook to desired doneness. Serve over hash.
•Can substitute frozen chopped kale for the spinach.
•You can cook the egg at your preference, or if you prefer do not include the egg.
•Hash can be made ahead and reheated in nonstick skillet or microwave.
New from Goya
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