Heat up the oil in a large frying pan/skillet. Add diced sweet potatoes and fry them, tossing occasionally. This will take about 15 minutes.
When they are almost done, move them to one side and add diced onion and spinach (you can add the spinach in stages – I will reduce its size significantly in minutes).
When the spinach is sautéed, add minced garlic and stir (or toss) everything around.
Season with salt, black pepper and a pinch of chili powder (optional).
Serve with mozzarella balls, pomegranate seeds and lemon wedges (or simply squeeze some lemon over)
If you don’t have a large pan, then par-boil sweet potatoes and sauté spinach, onion and garlic while waiting for the sweet potatoes to cook. Transfer the sautéed mix in a serving bowl and finish off the potatoes on the pan to achieve the crispy skin and browned look.
Par-boiling sweet potatoes also reduces the overall time so if you want to save some time this is the way to go.
Squeezing lemon over the hash gives it an extra flavor but can be totally omitted.
Course: Breakfast, Brunch, Lunch, Main Course, Side Dish
Keyword: Sweet Potato Hash, Sweet Potato Recipes
Mediterranean Sweet Potato Hash
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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