Sweet Potato, Tomato, Spinach And Onion Hash

• olive oil
• 1 large sweet potato, small-cubed
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 medium onion, thinly sliced
• 2-3 large handfuls fresh spinach
• 1 garlic clove, minced
• 2 eggs
• 1 tablespoon butter
• sea salt
• fresh cracked black pepper

1. Preheat your oven to 425 Fahrenheit. In a bowl, toss the cubed sweet potato and halved cherry tomatoes with enough olive oil to lightly coat. Spread evenly in a baking sheet and sprinkle the paprika, red pepper flakes, and however much sea salt/black pepper as you want. Slide into the oven and bake for 30 minutes.
2. Meanwhile, put a couple teaspoons of olive oil in a skillet and heat to medium-high. Add the onion and sautee four-five minutes. Add the spinach and cover with a lid to steam/sautee simultaneously for 2-3 minutes (I find this helps prevent the pan from drying out). Remove the lid and add the garlic, as well as salt and pepper to taste. Continue cooking for 1 minute, them remove from heat and cover. Set aside.
3. Prepare your bowls: divide the sweet potato/cherry tomato mixture into two bowls, then divide the onion/spinach mixture on top.
4. In a separate skillet, fry your eggs however you like them. I like them over easy with a nice runny yolk. I heat my cast iron skillet over medium-high with olive oil and butter, then crack the eggs in when the pan is good and hot. I flip them once the whites have set, cook another 5 seconds. Slide them into your prepared bowls and serve immediately.

olive oil, sweet potato, cherry tomatoes, paprika, red pepper, onion, fresh spinach, garlic, eggs, butter, salt, black pepper

Taken from food52.com/recipes/41633-sweet-potato-tomato-spinach-and-onion-hash (may not work)