Crispy Sweet Potato and Egg Hash with Sautéed Spinach

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

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

Enjoy a vibrant and satisfying dish that blends the natural sweetness and crispiness of roasted sweet potatoes with savory eggs and turkey sausage, all served atop a bed of fresh sautéed spinach. This dish offers a delightful mix of textures and flavors, brightened by a touch of aromatic garlic and soft caramelized onion.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
37.8g
Fat
27.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 large Eggs (~150g total)

100g Turkey Sausage, cooked

1 cup raw Spinach (~30g)

1 small Onion, diced (~40g)

1 clove Garlic (~3g)

1 teaspoon Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Spread the sweet potato cubes on a baking sheet. Drizzle a small amount of olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for about 20-25 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, dice the onion and mince the garlic. In a medium skillet over medium heat, add a splash of olive oil and sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

  • 4

    Add the turkey sausage (pre-cooked) to the skillet with the onions and garlic. Stir occasionally until the sausage is heated through and lightly browned.

  • 5

    In a separate non-stick pan, lightly sauté the spinach with a splash of olive oil just until wilted, around 1-2 minutes. Season with a pinch of salt and pepper, then remove from heat.

  • 6

    Once the sweet potatoes are roasted, add them to the skillet with the sausage and onions. Make a few wells in the mixture and crack the eggs into the wells. Cover the skillet and cook until the eggs reach your preferred doneness, approximately 4-5 minutes for slightly runny yolks.

  • 7

    Serve the hot hash on a plate with the sautéed spinach on the side. Garnish with additional pepper if desired and enjoy your hearty, balanced meal.

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

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

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

Enjoy a vibrant and satisfying dish that blends the natural sweetness and crispiness of roasted sweet potatoes with savory eggs and turkey sausage, all served atop a bed of fresh sautéed spinach. This dish offers a delightful mix of textures and flavors, brightened by a touch of aromatic garlic and soft caramelized onion.

NUTRITION

500kcal
Protein
37.8g
Fat
27.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 large Eggs (~150g total)

100g Turkey Sausage, cooked

1 cup raw Spinach (~30g)

1 small Onion, diced (~40g)

1 clove Garlic (~3g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Spread the sweet potato cubes on a baking sheet. Drizzle a small amount of olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for about 20-25 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, dice the onion and mince the garlic. In a medium skillet over medium heat, add a splash of olive oil and sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

  • 4

    Add the turkey sausage (pre-cooked) to the skillet with the onions and garlic. Stir occasionally until the sausage is heated through and lightly browned.

  • 5

    In a separate non-stick pan, lightly sauté the spinach with a splash of olive oil just until wilted, around 1-2 minutes. Season with a pinch of salt and pepper, then remove from heat.

  • 6

    Once the sweet potatoes are roasted, add them to the skillet with the sausage and onions. Make a few wells in the mixture and crack the eggs into the wells. Cover the skillet and cook until the eggs reach your preferred doneness, approximately 4-5 minutes for slightly runny yolks.

  • 7

    Serve the hot hash on a plate with the sautéed spinach on the side. Garnish with additional pepper if desired and enjoy your hearty, balanced meal.