Crispy Sweet Potato Hash with Fried Eggs and Fresh Greens

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

Crispy Sweet Potato Hash with Fried Eggs and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Fried Eggs and Fresh Greens

Enjoy a vibrant, crispy sweet potato hash paired with perfectly fried eggs and a refreshing mix of fresh greens. The natural sweetness of baked sweet potato melds with the savory flavors of crispy edges and nutrient-packed black beans, while the combination of whole eggs and fresh spinach delivers a balanced burst of protein and wholesome goodness.

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NUTRITION

561kcal
Protein
36.4g
Fat
25.2g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 large Eggs

1/2 cup Black Beans (130g)

1 cup Spinach (30g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add olive oil.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Add the cubes to the skillet and spread in an even layer.

  • 3

    Cook the sweet potato cubes for about 10-12 minutes, stirring occasionally, until they are tender and crispy on the edges. Season with a pinch of salt and pepper.

  • 4

    In a separate pan, heat a small amount of oil over medium heat and fry the eggs to your preference (sunny side up or over-easy).

  • 5

    Once the sweet potato is crispy, gently stir in the black beans and spinach, cooking just until the spinach wilts.

  • 6

    Plate the sweet potato hash and top with the freshly fried eggs. Season with additional salt and pepper if desired, and serve immediately.

Crispy Sweet Potato Hash with Fried Eggs and Fresh Greens

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

Crispy Sweet Potato Hash with Fried Eggs and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Fried Eggs and Fresh Greens

Enjoy a vibrant, crispy sweet potato hash paired with perfectly fried eggs and a refreshing mix of fresh greens. The natural sweetness of baked sweet potato melds with the savory flavors of crispy edges and nutrient-packed black beans, while the combination of whole eggs and fresh spinach delivers a balanced burst of protein and wholesome goodness.

NUTRITION

561kcal
Protein
36.4g
Fat
25.2g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 large Eggs

1/2 cup Black Beans (130g)

1 cup Spinach (30g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add olive oil.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Add the cubes to the skillet and spread in an even layer.

  • 3

    Cook the sweet potato cubes for about 10-12 minutes, stirring occasionally, until they are tender and crispy on the edges. Season with a pinch of salt and pepper.

  • 4

    In a separate pan, heat a small amount of oil over medium heat and fry the eggs to your preference (sunny side up or over-easy).

  • 5

    Once the sweet potato is crispy, gently stir in the black beans and spinach, cooking just until the spinach wilts.

  • 6

    Plate the sweet potato hash and top with the freshly fried eggs. Season with additional salt and pepper if desired, and serve immediately.