Mediterranean Sweet Potato Hash with California Dates, Spinach & Feta
Roasted sweet potatoes, vibrant bell peppers, naturally sweet California dates, spinach, fresh herbs, and creamy feta come together in this colorful Mediterranean-inspired hash. For a protein-rich breakfast, top each serving with a fried egg or a spoonful of soft scrambled eggs.
Servings: 10
Calories: 298kcal
Equipment
Ingredients
- 3 pounds sweet potatoes peeled and cut into ½-inch cubes
- 2 medium red bell peppers diced
- 3 tablespoons extra virgin olive oil divided
- 1¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ¼ teaspoon Aleppo pepper or crushed red pepper flakes optional
- 5 scallions sliced (white and green parts separated)
- 2 cloves garlic minced
- 5 ounces baby spinach
- 1 cup chopped California Medjool Dates (about 8 dates)
- Zest of 1 lemon
- 1½ tablespoons fresh lemon juice
- ⅔ cup crumbled feta cheese
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh parsley
For serving:
- Fried eggs or soft scrambled eggs
Instructions
Roast the vegetables:
- Preheat the oven to 425°F.
- Spread the sweet potatoes and red bell peppers evenly between two large, rimmed baking sheets. Drizzle with 2 tablespoons of the olive oil and season with the salt, pepper, cumin, smoked paprika, coriander, and Aleppo pepper, if using. Toss well to coat and spread into an even layer.
- Roast for 25–30 minutes, stirring halfway through. Begin checking at 20 minutes and continue roasting until the sweet potatoes are tender and the peppers are softened.
Cook the aromatics:
- Heat the remaining 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat.
- Add the white parts of the scallions and cook for about 2 minutes, until softened. Stir in the garlic and cook for 30–60 seconds, just until fragrant. Add the spinach and cook for 1–2 minutes, until just wilted.
Assemble the hash:
- Add the roasted sweet potatoes and peppers to the skillet along with the chopped dates, lemon zest, and lemon juice. Toss gently until the dates are warmed through.
- Remove from the heat and gently fold in the feta, dill, parsley, and the reserved scallion greens. Taste and adjust the seasoning with additional salt, pepper, or lemon juice, if desired.
Serve:
- Transfer to a serving platter or buffet dish. Garnish with additional fresh dill or parsley, if desired. For a protein-rich breakfast, top each serving with a fried egg or a spoonful of soft scrambled eggs and garnish with black pepper. Eggs can be served in a separate dish on the side.
Notes
Nutrition information is for 1 serving of hash plus 1 egg.
- Cut the sweet potatoes into even ½-inch cubes, so they cook at the same rate.
- Divide the sweet potatoes and peppers between two sheet pans. Crowding the vegetables will cause them to steam instead of caramelize.
- Add the dates near the end of cooking so they warm through while retaining their chewy texture.
- For meal prep, roast the sweet potatoes and peppers up to 2 days in advance, then finish the remaining steps before serving.
- Serve the hash on its own or top it with a fried or poached egg. You can also offer soft-scrambled eggs on the side for a more protein-rich meal.
- This hash also makes a colorful Mediterranean side dish for grilled chicken, salmon, shrimp, or kebabs.
Nutrition
Serving: 1 cup hash + 1 egg | Calories: 298kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 557mg | Potassium: 786mg | Fiber: 6g | Sugar: 17g | Vitamin A: 21922IU | Vitamin C: 41mg | Calcium: 148mg | Iron: 3mg
