Steak and Sweet Potato Breakfast Hash with Wilted Spinach

Heat a heavy-bottomed cast iron skillet over medium-high heat. Add 1/2 teaspoon of olive oil.

Add the diced sweet potatoes to the pan. Season with salt, black pepper, and paprika. Sauté for 8-10 minutes, stirring occasionally, until the potatoes are tender and golden-brown on the edges.

Add the ground beef and onions to the skillet. Cook, breaking the meat apart with a wooden spoon, until the beef is browned and the onions are translucent, about 6-7 minutes.

Stir in the cherry tomato passata and cook for another minute to deglaze the pan and incorporate the flavors.

Fold in the fresh spinach, cooking just until it wilts into the hash, about 1-2 minutes. Taste and adjust seasoning with extra salt or black pepper as needed.

Remove from heat and serve immediately in a warm bowl, letting the residual heat mellow the spinach perfectly.