Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a hearty yet light meal featuring roasted sweet potato cubes tossed with kale, red bell pepper, and red onion, all sautéed in a hint of olive oil. Topped with lean turkey sausage and perfectly cooked sunny-side up eggs, this dish delivers a satisfying balance of savory flavors and vibrant textures.

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NUTRITION

431kcal
Protein
26.4g
Fat
20.4g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup chopped Kale (~67g)

1/2 cup chopped Red Bell Pepper (~75g)

1/4 cup chopped Red Onion (~40g)

1 teaspoon Extra Virgin Olive Oil (~5g)

3 ounces Lean Turkey Sausage (~85g)

2 Large Eggs

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PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the diced sweet potato and sauté for about 5 minutes.

  • 3

    Add the chopped red onion and red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.

  • 4

    Stir in the chopped kale and lean turkey sausage (sliced into rounds or crumbled) and continue to sauté until the kale wilts and the sausage is heated through, about 3 more minutes.

  • 5

    In a separate non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny, being careful not to overcook.

  • 6

    Plate the hash as a base and top with the sunny-side up eggs. Season with salt and pepper to taste if desired, and serve immediately.

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a hearty yet light meal featuring roasted sweet potato cubes tossed with kale, red bell pepper, and red onion, all sautéed in a hint of olive oil. Topped with lean turkey sausage and perfectly cooked sunny-side up eggs, this dish delivers a satisfying balance of savory flavors and vibrant textures.

NUTRITION

431kcal
Protein
26.4g
Fat
20.4g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup chopped Kale (~67g)

1/2 cup chopped Red Bell Pepper (~75g)

1/4 cup chopped Red Onion (~40g)

1 teaspoon Extra Virgin Olive Oil (~5g)

3 ounces Lean Turkey Sausage (~85g)

2 Large Eggs

PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the diced sweet potato and sauté for about 5 minutes.

  • 3

    Add the chopped red onion and red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.

  • 4

    Stir in the chopped kale and lean turkey sausage (sliced into rounds or crumbled) and continue to sauté until the kale wilts and the sausage is heated through, about 3 more minutes.

  • 5

    In a separate non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny, being careful not to overcook.

  • 6

    Plate the hash as a base and top with the sunny-side up eggs. Season with salt and pepper to taste if desired, and serve immediately.