Ingredients

• 3 sweet potatoes (about 2 1/2 pounds)
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 onion, diced
• 1 red bell pepper, diced
• Kosher salt and ground black pepper
• 4 cups baby spinach
• 1 tablespoon butter
• 4 eggs
• 8 fresh basil leaves, torn or chopped
• 1/4 cup grated Parmesan

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
4. Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.