YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Chicken Sausage Hash with Fresh Herbs
Enjoy a vibrant medley of roasted sweet potato cubes, savory chicken sausage, and lightly caramelized bell peppers and onions, all brought together with the richness of lightly cooked eggs and fresh herbs. This dish offers a comforting yet refined blend of flavors perfect for breakfast, lunch, or dinner, balancing a satisfying protein punch with natural, wholesome ingredients.
INGREDIENTS
2 links Chicken Sausage (~142g total)
2 large Eggs
1 small Sweet Potato (~100g)
1/2 medium Red Bell Pepper
1/4 medium Red Onion
0.5 teaspoon Olive Oil
2 tablespoons Fresh Parsley, chopped
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Cut the red bell pepper into strips and thinly slice the red onion.
Slice the chicken sausage into 1/2-inch rounds.
In a mixing bowl, toss the sweet potato, bell pepper, and onion with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium heat. Add the sausage slices and cook until browned, about 3-4 minutes per side.
In a separate pan or after pushing the sausage aside, crack the eggs and cook them to your liking (sunny side up or scrambled work well).
Once the vegetables and sausage are cooked, gently combine them in the skillet. Top with the cooked eggs and sprinkle fresh parsley on top.
Serve immediately and enjoy your balanced, flavorful hash.