YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato Hash with Eggs
Savor a satisfying dish featuring crispy roasted sweet potato cubes combined with tender turkey sausage, vibrant red bell pepper, and fresh spinach, all tossed with lightly sautéed onions and garlic. Topped with fluffy whole eggs and egg whites, this hash offers a balanced mix of textures and flavors perfect for any meal of the day.
INGREDIENTS
1 medium Sweet Potato (150g)
2 large whole Eggs
3 egg Whites
3 ounces Turkey Sausage
1/2 medium Red Bell Pepper
1 cup Spinach
1/4 small Onion
1 clove Garlic
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Peel and cut the sweet potato into 1/2-inch cubes.
Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast in the oven for about 20-25 minutes until tender and crispy, stirring halfway through.
While the potatoes roast, finely dice the red bell pepper, onion, and garlic.
In a non-stick skillet, heat a small drizzle of olive oil over medium heat. Sauté the diced onion, garlic, and red bell pepper until they begin to soften, about 4-5 minutes.
Add the turkey sausage to the skillet and cook until lightly browned, breaking it up with a spoon as it cooks.
Once the roasted sweet potatoes are done, add them to the skillet along with the fresh spinach. Stir to combine and let the spinach wilt slightly.
In a separate pan, cook the eggs. For a balanced texture, scramble the 3 egg whites with the 2 whole eggs until just set, seasoning with a pinch of salt and pepper.
Plate the sweet potato hash mixture and top with the scrambled eggs. Serve immediately and enjoy!