Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.
GRAND PRIZE WINNER - California Sweetpotatoes: One Word, Endless Possibilities recipe contest
California Sweetpotato Hash {Greek Style} with Feta and Eggs
Serves 4
Ingredients:
2 tablespoons olive oil
4 cups shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination (12 to 14 ounces)
1 medium onion, finely chopped
4 cups chopped baby spinach (about 3 1/2 ounces)
1 tablespoon Greek seasoning blend (see note below)
1/4 teaspoon salt, or more to taste
Pepper to taste
4 large eggs
4 ounces feta cheese, crumbled
Chopped fresh oregano or oregano sprigs, for garnish (optional)
Instructions:
In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the spinach and cook, stirring, until the sweetpotatoes and onion are tender and the spinach is wilted, 1 to 2 minutes. Stir in the seasoning blend and salt. Add more salt and pepper to taste.
Spread the mixture into an even layer, then use the back of a spoon to make 4 shallow divots on top. Crack an egg into each divot and cook for 2 minutes. Cover and continue to cook until done to your liking, 1 to 3 minutes.
Remove the skillet from the heat, top with the cheese and oregano, if using, and serve.
Note: You can use a combination of dried mint, dried oregano, and garlic powder instead of the Greek seasoning.
Recipe courtesy of E.A. Stewart
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