YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Egg Hash
Enjoy a hearty and savory scramble that marries the sweetness of roasted sweet potatoes with the savory notes of turkey sausage and perfectly cooked eggs. Fresh red bell pepper, red onion, and a handful of spinach add vibrant color and texture, while a drizzle of olive oil brings it all together in a satisfying dish that can be enjoyed any time of day.
INGREDIENTS
2 whole eggs (100g total)
1 egg white (33g)
3 ounces turkey sausage (85g)
1 small sweet potato (150g)
1/2 medium red bell pepper (75g)
1/4 medium red onion (40g)
1 cup raw spinach (30g)
1 teaspoon olive oil (5g)
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse the red bell pepper, remove seeds, and chop into bite-sized pieces. Dice the red onion finely.
Heat a nonstick skillet over medium heat and add the teaspoon of olive oil. Once shimmering, add the diced sweet potato. Cook for about 5-7 minutes, stirring occasionally, until the cubes start to soften.
Add the chopped red bell pepper and red onion to the skillet. Continue cooking for an additional 3-4 minutes until the vegetables are tender.
Slice the turkey sausage into rounds or crumble if preferred, then add to the skillet. Cook for 2-3 minutes until the sausage is lightly browned.
In a bowl, whisk together the whole eggs and the egg white. Pour the eggs over the vegetables and sausage in the skillet. Allow the eggs to set around the edges before gently stirring, creating a hash consistency.
Fold in the spinach and cook just until wilted, about 1 minute. Season with salt and pepper to taste.
Serve warm and enjoy this nutrient-packed hash that perfectly balances protein and flavor.