YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Avocado and Sunny Eggs
Enjoy a vibrant and hearty dish featuring crispy sweet potato cubes, sautéed bell peppers and onions, a touch of lean turkey sausage, and a perfect topping of sunny eggs with velvety egg whites. Finished with creamy avocado and fresh spinach, this dish provides a delightful balance of flavors and textures, making it a versatile meal option for any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
1 medium Red Bell Pepper (119g)
1 small Red Onion (70g)
1 cup Fresh Spinach (30g)
1 teaspoon Olive Oil (4.5g)
2 ounces Turkey Sausage, lean (56g)
2 large Eggs
4 large Egg Whites (equivalent)
1 quarter Avocado (50g)
PREPARATION
Wash and peel the sweet potato, then dice it into small cubes.
Dice the red bell pepper and thinly slice the red onion.
Heat the olive oil in a medium skillet over medium heat. Add the sweet potato cubes and cook for about 8-10 minutes, stirring occasionally, until they begin to soften and get crispy on the edges.
Add the red bell pepper and red onion to the skillet. Sauté for an additional 5 minutes until the vegetables are tender and slightly caramelized.
Stir in the fresh spinach and cook until just wilted. Remove the vegetables from the skillet and set aside, keeping them warm.
In the same skillet, add the turkey sausage (sliced or crumbled) and cook for 3-4 minutes until heated through and lightly browned.
Next, create two spaces in the skillet and gently crack the whole eggs in one space and pour the egg whites in the other. Cook until the whites are set but the yolks remain runny, or to your desired doneness.
Plate the crispy vegetable hash and turkey sausage. Top with the cooked eggs and egg whites.
Garnish with slices of avocado on the side. Serve immediately and enjoy your nutrient-packed, flavorful meal.