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Sweet Potato Mushroom Hash with Poached Eggs

A hearty and flavorful skillet meal made with crispy sweet potatoes, savory mushrooms, fresh spinach, and silky poached eggs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: American, Healthy
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Hash
  • 2 medium sweet potatoes peeled and diced
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups baby spinach
Poached Eggs
  • 4 large eggs
  • 1 tbsp white vinegar
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp red pepper flakes optional

Equipment

  • Large skillet
  • Medium saucepan
  • Slotted spoon
  • Cutting board

Method
 

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add diced sweet potatoes and cook for 12–15 minutes until tender and crispy.
  3. Remove sweet potatoes and set aside.
  4. Add remaining olive oil, onions, and mushrooms to the skillet. Cook until softened and browned.
  5. Stir in garlic, smoked paprika, thyme, salt, and pepper.
  6. Return sweet potatoes to the skillet and add spinach. Cook until wilted.
  7. Bring a saucepan of water to a gentle simmer and add vinegar.
  8. Crack eggs into small bowls and carefully slide into simmering water.
  9. Poach eggs for 3–4 minutes until whites are set.
  10. Top hash with poached eggs, garnish with parsley and red pepper flakes, then serve.

Notes

For extra crispiness, avoid overcrowding the skillet while cooking sweet potatoes. Fresh eggs produce the best poached egg shape.