Sweet Potato Hash Browns and Spinach Omelet

with whole wheat toast and breakfast sausage

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

"Order up! Adam and Eve on a raft--and wreck 'em!" Do what to the what now? You probably don't have a short-order cook in your own home who would know that you're asking for eggs with toast, so we spare the old-timey diner lingo and stick with something we all understand: a tasty, satisfying breakfast. With sweet potato hash browns, a fresh spinach omelet, and breakfast sausage, this is as good as your local diner without the surly waitstaff.

In Your Box (serves 2)

  • Info
    6 fl. oz. Liquid Egg
  • 14 oz. Sweet Potato
  • 1 Russet Potato
  • Info
    1⅕ oz. Butter
  • 1 Tbsp. Chipotle Cinnamon Seasoning
  • 6 Breakfast Sausage Links
  • Info
    2 Slices Whole Wheat Bread
  • 2 oz. Baby Spinach
  • Info
    ½ oz. Strawberry Jam

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    844
  • Carbohydrates
    83g
  • Fat
    43g
  • Protein
    29g
  • Sodium
    1743mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Box Grater
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Potatoes

    Grate sweet potato and russet potato on large hole side of box grater. Transfer potatoes to a clean kitchen towel and wring out as much liquid as possible. Use a clean kitchen towel you don't mind getting dirty – potato stains will wash off.

  • 2

    Begin the Hash Browns

    Place half the butter in a medium non-stick pan over medium heat. Once melted, add potatoes and seasoning blend. Using a spatula, press potatoes into an even layer, completely covering pan. Cook undisturbed until undersides are golden brown, 5 minutes. Top potatoes with remaining butter.

  • 3

    Finish the Hash Browns

    Once butter has melted, flip potatoes. Continue cooking undisturbed until second side is brown and potatoes are tender, 5 minutes. Transfer to a plate and season with ½ tsp. salt and ¼ tsp. pepper. Wipe pan clean and reserve for making omelet in later step

  • 4

    Cook Sausages and Toast Bread

    Place sausages on one side of prepared baking sheet. Bake 10 minutes, flip, and add bread to other side. Bake 5-6 more minutes, or until sausages reach a minimum internal temperature of 160 degrees and bread is toasted.

  • 5

    Make the Omelet

    Place 1 tsp. olive oil in same pan used for hash browns over medium heat. Add spinach to hot pan and cook 1 minute, while stirring, until spinach is wilted. Add liquid egg to pan. Use a rubber spatula to constantly scrape along bottom of pan until eggs are set and a little wet, about 2-3 minutes. Remove from burner and rest 2-3 minutes. Fold omelet in half. Season with a pinch of salt and pepper.

  • 6

    Plate the Dish

    Place half the omelet on a plate. Add cooked sausages, a serving of hash browns, and toast. Serve toast with strawberry jam.

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