YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato Hash with Eggs
Enjoy this hearty yet balanced dish featuring crispy roasted sweet potato cubes, savory turkey sausage, and perfectly cooked eggs mingled with vibrant red bell pepper, onion, and fresh spinach. The blend of natural sweetness and savory flavors creates a dish that's both satisfying and energizing.
INGREDIENTS
1 medium Sweet Potato (150g)
3 Large Eggs
3 ounces Turkey Sausage (85g)
1/2 cup diced Red Bell Pepper (75g)
1/4 cup diced Onion (40g)
1 cup Spinach (30g)
1 tsp Olive Oil (4.5g)
PREPARATION
Preheat your oven to 425°F.
Peel (optional) and cube the sweet potato into small, even pieces.
Toss the sweet potato cubes with half of the olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the sweet potatoes in the preheated oven for about 20-25 minutes, or until they are tender and crispy on the edges.
While the sweet potatoes roast, dice the red bell pepper and onion, and roughly chop the spinach.
Slice the turkey sausage into rounds.
Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté until they begin to soften, about 3-4 minutes.
Add the turkey sausage slices to the skillet and cook for an additional 3-4 minutes until slightly browned.
Once the roasted sweet potatoes are done, add them to the skillet along with the spinach. Stir everything together until the spinach wilts slightly.
Make three small wells in the hash and crack an egg into each well. Reduce heat to low and cover the skillet to allow the eggs to poach in the steam. Cook until the egg whites are set but the yolks remain runny, about 4-6 minutes.
Season with additional salt and pepper to taste and serve immediately.