For the Oats
- 3/4 cup water
- 1 cup old-fashioned oats
- 1/8 teaspoon seasoning salt
- 1 cup milk
For the Hash
- 1 cup (1 small) baked sweet potato, peeled and cubed
- 2 cups fresh baby spinach, packed
- 1 teaspoon canola oil
- 1/2 teaspoon dried Rosemary, crushed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup cheese, Parmeasean shaved with a vegetable peeler
- 2 large Eggs
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Pour the milk, water, and salt into a medium saucepan. Heat the liquids to boiling over medium-high heat. Stir in the oats. Reduce the heat to medium-low and simmer the oats, stirring occasionally, for 4 minutes. Remove the oats from the heat, and place a lid on the saucepan. Set aside while preparing the spinach and sweet potato hash.
In a non-stick skillet set over medium heat, warm the spinach until it releases some water and begins to wilt; about 2 minutes. Stir the cubed sweet potatoes and rosemary in with the spinach; continue to stir over the heat for an additional 2 minutes or until the potatoes are warmed through. Move the hash mixture to one side of the pan. Drizzle the oil in the other half of the pan and cook the eggs as desired. Salt and pepper the hash and eggs, to taste.
Divide the oats evenly between two bowls. Spoon the hash and eggs over the oats. Serve immediately with shaved Parmesan cheese.