Crispy Sweet Potato Hash with Eggs

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

Crispy Sweet Potato Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Eggs

Enjoy a vibrant and hearty dish with crispy roasted sweet potato cubes mingling with sautéed bell peppers and onions, topped with perfectly cooked eggs. This versatile comfort meal balances a satisfying crunch with creamy egg yolks, delivering a burst of natural sweetness and savory notes in every bite.

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NUTRITION

241kcal
Protein
9.4g
Fat
9.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato

1/2 medium Bell Pepper

1/4 small Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes for a crisp texture.

  • 3

    Toss the diced sweet potato with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 4

    Roast the sweet potato in the oven for 20-25 minutes until tender and crispy, tossing halfway through.

  • 5

    While the sweet potato roasts, dice the bell pepper and onion.

  • 6

    Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Sauté the bell pepper and onion until softened, about 4-5 minutes.

  • 7

    Once the vegetables are tender, mix them with the roasted sweet potato cubes in the skillet.

  • 8

    In a separate pan, cook the eggs to your desired style (fried or scrambled) ensuring the yolks remain slightly runny if preferred.

  • 9

    Plate a generous serving of the sweet potato hash and top with the cooked eggs.

  • 10

    Season with extra salt and pepper if needed, and serve immediately.

Crispy Sweet Potato Hash with Eggs

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

Crispy Sweet Potato Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Eggs

Enjoy a vibrant and hearty dish with crispy roasted sweet potato cubes mingling with sautéed bell peppers and onions, topped with perfectly cooked eggs. This versatile comfort meal balances a satisfying crunch with creamy egg yolks, delivering a burst of natural sweetness and savory notes in every bite.

NUTRITION

241kcal
Protein
9.4g
Fat
9.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato

1/2 medium Bell Pepper

1/4 small Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes for a crisp texture.

  • 3

    Toss the diced sweet potato with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 4

    Roast the sweet potato in the oven for 20-25 minutes until tender and crispy, tossing halfway through.

  • 5

    While the sweet potato roasts, dice the bell pepper and onion.

  • 6

    Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Sauté the bell pepper and onion until softened, about 4-5 minutes.

  • 7

    Once the vegetables are tender, mix them with the roasted sweet potato cubes in the skillet.

  • 8

    In a separate pan, cook the eggs to your desired style (fried or scrambled) ensuring the yolks remain slightly runny if preferred.

  • 9

    Plate a generous serving of the sweet potato hash and top with the cooked eggs.

  • 10

    Season with extra salt and pepper if needed, and serve immediately.