Heat 2 tbsp. oil in large heavy skillet over medium heat. Add sweet potatoes. Cook covered, stirring occasionally until almost tender, 10 min.
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.
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.