YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs
Enjoy a savory and vibrant dish featuring crispy sweet potato cubes tossed with nutrient-packed kale, colorful red bell pepper, and hearty chickpeas, all crowned with perfectly cooked sunny-side up eggs and a hint of turkey sausage for extra protein. This hash is lightly sautéed in olive oil to bring out the natural sweetness and earthy flavors, making it a satisfying meal perfect any time of day.
INGREDIENTS
3 large eggs
1 serving (50g) turkey sausage
100g sweet potato
1 cup chopped kale (67g)
50g chickpeas (drained)
1 teaspoon olive oil
1 medium red bell pepper
1 small red onion
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse and roughly chop the kale, dice the red bell pepper, and slice the red onion thinly.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato and sauté until they begin to soften, about 5-7 minutes.
Add the red bell pepper and red onion to the skillet. Continue to cook until the vegetables are slightly tender and the sweet potatoes are crispy on the edges, about 3-4 additional minutes.
Stir in the chopped kale and chickpeas. Cook for another 2 minutes until the kale wilts and the chickpeas are warmed through.
In a separate non-stick pan, cook the turkey sausage over medium heat until heated and slightly browned, then mix into the vegetable hash.
Create small wells in the hash and crack an egg into each. Cook the eggs sunny-side up until the whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, cover the pan to help the tops set lightly.
Gently season with a pinch of salt and pepper if desired, and serve your crispy sweet potato and kale hash topped with the sunny-side up eggs.