Crispy Sweet Potato Hash with Sunny Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Hash with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Sunny Eggs

A vibrant, hearty dish featuring crispy sweet potato hash tossed with red bell pepper, onion, and spinach, crowned with sunny side up eggs and a boost of black beans for extra protein. This dish is satisfying with a perfect balance of savory flavors and textures for any meal of the day.

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NUTRITION

364kcal
Protein
17.9g
Fat
10.3g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 cup Fresh Spinach

4 large Eggs

1/2 cup Black Beans

1 teaspoon Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Dice the red bell pepper and onion.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 8-10 minutes until they begin to soften, stirring occasionally.

  • 4

    Once the sweet potatoes are partly tender, add the red bell pepper, onion, and spinach. Sauté for an additional 3-4 minutes until veggies are crisp-tender and spinach is wilted.

  • 5

    Stir in the black beans and season with salt and pepper. Let the mixture heat through for a minute.

  • 6

    In a separate non-stick pan, cook the eggs sunny side up until the whites are set but the yolks remain runny, or to your desired doneness.

  • 7

    Plate the crispy sweet potato hash and top with the sunny eggs.

  • 8

    Serve immediately for a warm, satisfying meal.

Crispy Sweet Potato Hash with Sunny Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Hash with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Sunny Eggs

A vibrant, hearty dish featuring crispy sweet potato hash tossed with red bell pepper, onion, and spinach, crowned with sunny side up eggs and a boost of black beans for extra protein. This dish is satisfying with a perfect balance of savory flavors and textures for any meal of the day.

NUTRITION

364kcal
Protein
17.9g
Fat
10.3g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 cup Fresh Spinach

4 large Eggs

1/2 cup Black Beans

1 teaspoon Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Dice the red bell pepper and onion.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 8-10 minutes until they begin to soften, stirring occasionally.

  • 4

    Once the sweet potatoes are partly tender, add the red bell pepper, onion, and spinach. Sauté for an additional 3-4 minutes until veggies are crisp-tender and spinach is wilted.

  • 5

    Stir in the black beans and season with salt and pepper. Let the mixture heat through for a minute.

  • 6

    In a separate non-stick pan, cook the eggs sunny side up until the whites are set but the yolks remain runny, or to your desired doneness.

  • 7

    Plate the crispy sweet potato hash and top with the sunny eggs.

  • 8

    Serve immediately for a warm, satisfying meal.