Spinach Frittata with Sweet Potato Hash Crust

That’s right. I said sweet potato hash, because if there’s any way to my heart, it’s with a sweet potato. Preferably with cinnamon and brown sugar.

This recipe was created a night when my mom didn’t want to cook, and I didn’t want to go out, (in other words, I didn’t want to change into anything other than running shorts and a bro tank) so I offered to make dinner. The fridge only had the staples, so I took what I had and made this rendition of my favorite frittata recipe – from Cookie and Kate’s Baby Spinach Frittata with Sweet Potato Hash Crust, I bring you my version using what I had available to appease a set of hangry parents:

Spinach Frittata with Sweet Potato Hash Crust


3 sweet potatoes, peeled and cubed into into quarter-inch cubes.

1/2 yellow onion, diced

Salt and pepper, to taste
2 teaspoons brown sugar
Olive oil
8 eggs
1/2 Cup milk
2.5 Cups baby spinach – whilt on top of potatoes once they’re done. Use a cookie sheet for a lid if you need to.
1/2 C cheese of choice (I used a sharp cheddar, but feta would be good, too)
How to:
Heat the oven to 425 degrees F. In a large bowl, whisk together the eggs, milk and salt and pepper (I used a pinch of each), set aside.
You can use a well-seasoned iron skillet or your favorite sauté pan for this recipe. If you use the iron skillet, be sure to use plenty of olive oil – the sweet potatoes like to stick. Sauté the chopped onion and sweet potatoes, and the brown sugar, in an oiled skillet over medium heat until the potatoes are browned and the onions fragrant, 15-20 minutes.
Place the spinach over the potatoes to wilt. To expedite the process, place a lid or cookie sheet (sometimes you have to get creative) over the skillet. Cook until the spinach melts, a minute or two.
Turn down the heat to low and pour the egg mixture over the spinach, add your cheese of choice.
Put the pan in the oven and bake until you can shake it and the middle no longer moves, about 15 minutes. Let the frittata sit a few minutes after you take it out of the oven.
Slice and serve!
Looking back, it would have been nice to add some cumin to the sweet potatoes for flavor, maybe a teaspoon. Other than that it was a hit. And I got to stay in my bro tank.

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