Herbed Sweet Potato and Spinach Hash

Ingredients
- 2 cups DOLE® Sweet Potatoes, peeled, diced
- 2 tablespoons olive oil
- 1 cup DOLE® Onion, diced
- 1 cup DOLE® Brussels sprouts, cut in half
- 2 cups DOLE® Spinach
- 1 cup DOLE® Apples, diced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 4 eggs, optional
Directions
- Preheat oven to 400°F.
- Heat water to boiling in medium saucepan, add sweet potatoes, cook 5 minutes or until sweet potatoes are tender. Drain; set aside.
- Heat oil in large ovenproof skillet over medium heat, add onion and Brussels sprouts, cook for 6 minutes, stirring, or until onion is tender. Stir in spinach and apples, cook 3 to 4 more minutes.
- Stir in sweet potatoes, rosemary, and thyme. Season with salt and black pepper to taste.
- Bake 6 to 7 minutes or until sweet potatoes are tender.
Egg Version: Before placing skillet in oven, create 4 openings in sweet potato mixture and crack an egg into each one. Place skillet in oven, bake 6 to 7 minutes or until eggs arecooked and sweet potatoes are tender.