Sweet Potato & Spinach Breakfast Hash with Eggs
Course: BreakfastCuisine: Modern AustralianDifficulty: Easy
Servings
2
servingsPrep time
10
minutesCooking time
15
minutesCalories
450 per serving
kcalThis hearty breakfast is perfect for mornings when you need something substantial. It’s rich in protein, iron and healthy fats, helping your body recover and maintain steady energy while breastfeeding. It’s also simple enough to cook one-handed while juggling little ones.
Ingredients
1 large sweet potato, diced (about 400g)
1 tablespoon olive oil
1 small red onion, diced
2 cups baby spinach
4 eggs
1 teaspoon smoked paprika
Salt and pepper to taste
Directions
- Heat olive oil in a large frying pan over medium heat.
- Add diced sweet potato and cook for 8–10 minutes, stirring occasionally, until softened.
- Add onion and paprika and cook for 2–3 minutes.
- Stir through spinach until wilted.
- Make four small wells and crack an egg into each.
- Cover with a lid and cook for 4–5 minutes or until eggs are done to your liking.
- Season and serve immediately.
Notes
- Nutrition Information (Per Serving)
Calories: 450
Protein (g): 24
Carbohydrates (g): 38
Sugars (g): 7
Fibre (g): 8
Fat (g): 24
Saturated Fat (g): 6
Sodium (mg): 220
Iron (mg): 3.8
Calcium (mg): 120 - Breastfeeding Benefits
- Eggs provide high-quality protein and choline for infant brain development.
- Sweet potato offers beta-carotene to support immune health.
- Spinach contributes iron for postpartum replenishment.
- Balanced protein and carbohydrates promote steady energy levels.