Southern-Style Wilted Spinach and Sweet Potato Hash with Poached Egg

Bring a small pot of water to a gentle simmer with a splash of vinegar. Poach the half-egg until the white is set but the yolk remains jammy, about 3 minutes; remove with a slotted spoon.

In a small non-stick skillet, melt the butter over medium heat. Add the diced sweet potatoes and sauté until they are fork-tender and beginning to caramelize, about 6-8 minutes.

Add the minced garlic and toss for 30 seconds until fragrant. Add the fresh spinach, folding it into the hot potatoes until it is just wilted and bright green.

Transfer the hash to a warm bowl, nestle the poached egg on top, and season with a crack of black pepper. Serve immediately while the yolk is warm.