Herb-Roasted Sweet Potato Hash with Jammy Eggs

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

Herb-Roasted Sweet Potato Hash with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Hash with Jammy Eggs

Savor a beautifully balanced dish where tender roasted sweet potatoes and vibrant red bell pepper mingle with delicate hints of rosemary, perfectly complementing jammy eggs and savory turkey sausage. This versatile dish provides a hearty yet light meal, perfect for fueling your day with clean, satisfying energy.

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NUTRITION

390kcal
Protein
19.3g
Fat
22.5g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup diced Red Bell Pepper (~75g)

1/4 cup diced Red Onion (~40g)

1 tablespoon Olive Oil (~13.5g)

1 teaspoon Fresh Rosemary

3 Large Eggs

2 ounces Turkey Sausage (~56g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if preferred) and dice the sweet potato into 1/2-inch cubes. Toss with olive oil, fresh rosemary, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crisp.

  • 4

    While the sweet potatoes roast, heat a skillet over medium heat. Add the diced red bell pepper and red onion, sautéing until they soften, about 4-5 minutes.

  • 5

    Add sliced turkey sausage to the skillet and cook for an additional 3-4 minutes until warmed through and lightly browned.

  • 6

    In a small pot, bring water to a simmer. Gently lower the eggs into the simmering water and cook for 6-7 minutes for jammy yolks. Remove and transfer to an ice bath briefly before peeling.

  • 7

    Combine the roasted sweet potatoes with the sautéed vegetables and turkey sausage in the skillet. Stir gently to mix.

  • 8

    Plate the hash and top with the jammy eggs. Season with additional salt and pepper if desired, and serve warm.

Herb-Roasted Sweet Potato Hash with Jammy Eggs

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

Herb-Roasted Sweet Potato Hash with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Hash with Jammy Eggs

Savor a beautifully balanced dish where tender roasted sweet potatoes and vibrant red bell pepper mingle with delicate hints of rosemary, perfectly complementing jammy eggs and savory turkey sausage. This versatile dish provides a hearty yet light meal, perfect for fueling your day with clean, satisfying energy.

NUTRITION

390kcal
Protein
19.3g
Fat
22.5g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 cup diced Red Bell Pepper (~75g)

1/4 cup diced Red Onion (~40g)

1 tablespoon Olive Oil (~13.5g)

1 teaspoon Fresh Rosemary

3 Large Eggs

2 ounces Turkey Sausage (~56g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if preferred) and dice the sweet potato into 1/2-inch cubes. Toss with olive oil, fresh rosemary, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crisp.

  • 4

    While the sweet potatoes roast, heat a skillet over medium heat. Add the diced red bell pepper and red onion, sautéing until they soften, about 4-5 minutes.

  • 5

    Add sliced turkey sausage to the skillet and cook for an additional 3-4 minutes until warmed through and lightly browned.

  • 6

    In a small pot, bring water to a simmer. Gently lower the eggs into the simmering water and cook for 6-7 minutes for jammy yolks. Remove and transfer to an ice bath briefly before peeling.

  • 7

    Combine the roasted sweet potatoes with the sautéed vegetables and turkey sausage in the skillet. Stir gently to mix.

  • 8

    Plate the hash and top with the jammy eggs. Season with additional salt and pepper if desired, and serve warm.