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

1. Preheat oven to 400°F.
2. Heat water to boiling in medium saucepan, add sweet potatoes, cook 5 minutes or until sweet potatoes are tender. Drain; set aside.
3. 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.
4. Stir in sweet potatoes, rosemary, and thyme. Season with salt and black pepper to taste.
5. 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.