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I am all about a one-pot wonder and this hash is quick, easy and filling enough for breakfast, lunch or dinner.


  • 1 sweet potato

  • 2 cups raw spinach

  • 1 egg

  • 1 cup mushrooms

  • Avocado Oil

  • Salt & Pepper (or I like Jane's Mixed-up Salt)


  • Preheat oven to 400 degrees

  • Bake sweet potato for approximately 40 minutes (it's usually done when the juices start coming out and caramelizing)

  • Let your sweet potato cool and cut into 1 inch cubes

  • Heat 1 tablespoon water in a medium sauce pan

  • Add mushrooms to your pan and heat until the mushrooms are soft (about 5 mins)

  • Add 1 Tablespoon avocado oil to the pan

  • Add sweet potato and spinach to the pan and heat until the spinach starts to wilt (about 1 minute)

  • Push vegetables to the side of the pan to create space for the egg

  • Crack 1 egg into the pan and cook through to desired level

  • You can also finish this dish by baking it in the oven for about 5 minutes depending how cooked you like your egg yolks

  • Enjoy!

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