Crispy Sweet Potato Hash with Turkey and Eggs

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

Crispy Sweet Potato Hash with Turkey and Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Turkey and Eggs

Enjoy a hearty and nutritious hash combining crispy sweet potato cubes, lean ground turkey, and the richness of two perfectly cooked eggs. This vibrant dish is elevated with red bell pepper and onion, and lightly sautéed in olive oil for a deliciously balanced meal.

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NUTRITION

378kcal
Protein
30.9g
Fat
12.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

3 ounces Ground Turkey (93% lean, 85g)

2 large Eggs (approx. 100g total)

1/2 Red Bell Pepper (75g)

1/4 Onion (40g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Peel and dice the sweet potato into 1/2-inch cubes. Dice the red bell pepper and onion into small pieces.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato and cook until they start to soften and become slightly crispy, about 6-8 minutes.

  • 3

    Add the diced red bell pepper and onion to the skillet and sauté for an additional 3-4 minutes until the vegetables are tender.

  • 4

    Push the vegetables to one side of the skillet and add the ground turkey. Cook the turkey over medium heat, breaking it up with a spatula, until it is fully cooked and slightly browned, about 5-6 minutes, then mix with the vegetables.

  • 5

    In a separate small pan, cook the eggs to your preference (fried or scrambled) to top the hash.

  • 6

    Plate the turkey and vegetable hash, then top with the cooked eggs. Serve immediately.

Crispy Sweet Potato Hash with Turkey and Eggs

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

Crispy Sweet Potato Hash with Turkey and Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Turkey and Eggs

Enjoy a hearty and nutritious hash combining crispy sweet potato cubes, lean ground turkey, and the richness of two perfectly cooked eggs. This vibrant dish is elevated with red bell pepper and onion, and lightly sautéed in olive oil for a deliciously balanced meal.

NUTRITION

378kcal
Protein
30.9g
Fat
12.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

3 ounces Ground Turkey (93% lean, 85g)

2 large Eggs (approx. 100g total)

1/2 Red Bell Pepper (75g)

1/4 Onion (40g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Peel and dice the sweet potato into 1/2-inch cubes. Dice the red bell pepper and onion into small pieces.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato and cook until they start to soften and become slightly crispy, about 6-8 minutes.

  • 3

    Add the diced red bell pepper and onion to the skillet and sauté for an additional 3-4 minutes until the vegetables are tender.

  • 4

    Push the vegetables to one side of the skillet and add the ground turkey. Cook the turkey over medium heat, breaking it up with a spatula, until it is fully cooked and slightly browned, about 5-6 minutes, then mix with the vegetables.

  • 5

    In a separate small pan, cook the eggs to your preference (fried or scrambled) to top the hash.

  • 6

    Plate the turkey and vegetable hash, then top with the cooked eggs. Serve immediately.