Quinoa Sweet Potato Hash and Eggs

Name: Quinoa Sweet Potato Hash and Eggs
Prep time: 15M
Total time: 25M
Yield: 4 Servings
Ingredients: 3 tbsp. Extra Virgin Olive Oil; 2 sweet potatoes (1 ¼ lbs.), cut into 1/2 inch chunks; 1½ cups Cut Leaf Spinach; 4 large scallions, chopped; ¼ cup sundried tomatoes, chopped; 1 tsp. paprika; ½ tsp. salt; 1/8 tsp. pepper; 1 cup Organic Tri-Color Quinoa; 4 large eggs

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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.

Total Time

25m

Prep Time:15m

Yields:4 Servings

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Ingredients

3 tbsp.

GOYA® Extra Virgin Olive Oil, divided

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

1½ cups

Frozen GOYA® Cut Leaf Spinach

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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

large eggs

Directions

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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.

Products in this Recipe

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Extra Virgin Olive Oil

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Cut Leaf Spinach

Organic Tri-Color Quinoa

•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.

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Recipe Tags

Quinoa Sweet Potato Hash and Eggs

Prep Time: 15m

Total time: 25m

Yields: 4 Servings

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® <a title="Organic Tri-Color Quinoa" href="https://www.goya.com/en/products/organic-tri-color-quinoa/" data-id="9515">Organic Tri-Color Quinoa</a> (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.