Are you tired of feeling hungry an hour after you eat your cereal? Try this egg and sweet potato hash. It will keep you full for hours and it’s a warm and quick breakfast to make for your kids before school. Pre-cook the sweet potatoes at the beginning of the week and store them in the fridge to make this a 5-minutes meal.

 egg and sweet potato scramble

Ingredients: *Serves 4 

  • 1 T butter or olive oil
  • 6 eggs or 8 egg whites
  • 1 sweet potato, cubed and cooked. (White potatoes can be substituted).

*Try tossing them in oil, salt and pepper and roast them in the oven for 30 minutes at 400 degrees.

  • 2 large handfuls of spinach
  • ½ cup cherry tomatoes, halved
  • ¼ cup feta cheese (or adjust to desired amount)
  • salt and pepper to taste



  1. Melt the butter/oil in a medium saucepan and add the cooked sweet potatoes and cherry tomatoes. Heat until warm.
  2. Add the spinach and allow to wilt slightly.
  3. Scramble the eggs and add to the pan, stir until cooked.
  4. Sprinkle salt, pepper and feta cheese on the eggs and serve immediately.