Quinoa Sweet Potato Hash and Eggs

Quinoa Sweet Potato Hash and Eggs

Print Recipe

Prep time

15m

Total time

25m

Yields

4

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

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.

More
  • Ingredients
  • Directions

Ingredients

Show ProductsHide Products

2

sweet potatoes (1 ¼ lbs.), cut into 1/2 inch chunks

1 1/2 cups

GOYA® Frozen Cut-leaf Spinach

4

large scallions, chopped

1/4 cup

sundried tomatoes, chopped

1 tsp.

paprika

1/2 tsp.

salt

1/8 tsp.

pepper

4

large eggs

Directions

Kitchen View

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.

Tip by La Cocina Goya

•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.

Recipe Tags

Main Dishes Breakfast & Brunch Under 40

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print