YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato Hash with Eggs
Savor a hearty and vibrant dish featuring tender herb-roasted sweet potatoes, savory chicken sausage, and farm-fresh eggs nestled among colorful bell peppers, onions, and spinach. This versatile meal is both satisfying and nutritious, offering a warm, rustic charm with a modern, balanced twist.
INGREDIENTS
2 large eggs
1 medium sweet potato
2 chicken sausage links
1/2 medium red bell pepper
1/2 small onion
1 cup fresh spinach
1 tsp olive oil
1 tbsp mixed fresh herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel and dice the sweet potato into small cubes. Dice the red bell pepper and onion.
In a bowl, toss the sweet potato cubes, red bell pepper, onion, and mixed fresh herbs with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes or until tender, stirring halfway through.
While the vegetables roast, slice the chicken sausage links into rounds and lightly brown them in a skillet over medium heat for about 5 minutes.
Once the veggies are done, add the spinach to the skillet with the sausage and stir until just wilted.
In a separate non-stick pan, cook the eggs to your preferred style (poached, scrambled, or over-easy).
Assemble the hash by combining the roasted vegetables, sausage, and spinach, and top with the cooked eggs.
Season with additional salt and pepper if needed and serve warm.