Sweet Potato Breakfast Hash

1. Preheat the oven to 400 degrees F (200 degrees C); line a sheet pan with parchment paper.
   

2. Toss sweet potatoes with olive oil and salt in a bowl; spread in a single layer in the prepared pan.

3. Roast, uncovered, in the preheated oven until barely fork tender, about 10 minutes; set aside.

4. Meanwhile, fry bacon in a large skillet over medium heat until browned, turning occasionally, about 10 minutes. Remove cooked bacon; set aside.

5. To the same skillet, add onions and cook, stirring, until onions are soft, 4 to 5 minutes. Add apples; cook 3 to 4 minutes. Stir sweet potatoes and walnuts into the skillet; cook and stir until sweet potatoes are tender and walnuts are lightly toasted, 6 to 8 minutes. Crumble bacon back into the skillet for the last minute of cooking time. Set aside and keep warm.

6. Crack eggs into a skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.

7. Spread about 1/2 cup fresh spinach on each serving plate; evenly divide hash on top of spinach. Place a lightly fried or poached egg on top of each plate; sprinkle with chives.
   

Cook’s Note:

Refrigerate leftover hash in a sealed container for up to 4 days.