I absolutely love cooking one pan hashes they mostly start the same, avocado or coconut oil and the addition of an onion and probably a sweet potato, then they grow from there. I have found it is one of the most effective ways of getting the most amount of vegetables on a plate. This particular version was inspired by my recent trip back home to Portland where I had a rib dish that was based on potato and apples, it was warm, sweet, and comforting.
1 sweet potato, chopped fairly small
1 apple also chopped to roughly the same size as the potato
2 good eggs
2 large handfuls spinach
2 tablespoons coconut oil or avocado oil + a little extra for the eggs
1 teaspoon cinnamon
Salt & Pepper (if you use pre-ground pepper, I will hunt you down)
A sprinkle pumpkin pie seasoning
Heat the oil in your cast iron skillet over medium, add the potato sprinkle with salt, and cook until they are beginning to become tender. Add the apple, cinnamon, pumpkin pie spice, cook until the potatoes and apples are so close to being done. Add the spinach and cook to wilt.
Once the spinach is wilted, make two little nests and add just a drizzle of oil to each nest, crack the eggs into each nest, sprinkle with salt and pepper. Cover and cook over low until the eggs are set, about 5-7 minutes. Sprinkle with rosemary, but only if you have it on hand, it is not a make or break garnish.