Marissa's MediterraneanA vibrant, one-pan breakfast hash featuring crispy sweet potatoes, salty feta, and perfectly jammy eggs. Wholesome, fresh, and family-approved!
Peel and cube the sweet potatoes into small, even pieces. Dice the onion and bell pepper, and mince the garlic.
Smaller cubes cook faster and get crispier!
Heat olive oil in a large cast iron skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, until they start to soften and brown.
Don't crowd the pan or they'll steam instead of crisping.
Add the diced onion and red bell pepper to the skillet. Continue cooking until the vegetables are tender.
The colors should stay vibrant!
Stir in the minced garlic and baby spinach. Cook just until the spinach is wilted.
Garlic burns quickly, so keep it moving.
Use a spoon to create four small wells in the hash. Crack an egg into each well. Cover the skillet with a lid.
Covering the pan helps the whites set while keeping the yolks runny.
Remove from heat once the egg whites are set. Top with crumbled feta, fresh parsley, and a squeeze of lemon juice before serving.
The lemon juice cuts through the richness of the eggs and feta perfectly.
This is my Mediterranean-meets-American take on a breakfast hash. The secret is the high-quality olive oil and a heavy hand with the fresh herbs at the very end. If you want a bit more kick, a dash of red pepper flakes works wonders! From my kitchen to yours, healthy made easy!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef