YOUR SOLIN GENERATED RECIPE
Sweet Potato Hash with Crispy Turkey Bacon and Poached Eggs
Savor a hearty, vibrant dish that layers caramelized sweet potato with tender black beans, crisp turkey bacon, and perfectly poached eggs, finished with a burst of red bell pepper and red onion. This flavorful hash delivers a satisfying blend of textures and wholesome ingredients that make for a balanced, nutrient-rich meal at any time of day.
INGREDIENTS
1 medium Sweet Potato
2 slices Turkey Bacon
3 large Eggs
1/2 cup Canned Black Beans
1/2 cup diced Red Bell Pepper
1/4 medium Red Onion, chopped
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Peel and dice the sweet potato into small, even cubes. Rinse the black beans and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and season lightly with salt and pepper.
Cook the sweet potato for about 8-10 minutes, stirring occasionally until tender and lightly browned.
While the sweet potato is cooking, add the diced red bell pepper and chopped red onion to the skillet. Sauté for another 3-4 minutes until softened.
In a separate pan, crisp the turkey bacon over medium heat until it reaches your desired level of crispiness. Remove and chop into bite-sized pieces.
Stir the black beans into the sweet potato mixture and let warm through, adjusting salt and pepper as needed.
Fill a medium saucepan with water and bring to a gentle simmer. Crack each egg into a small cup and gently slide into the water, cooking for about 3 minutes for a softly poached consistency.
To assemble, plate the sweet potato hash, sprinkle the chopped turkey bacon over the top, and carefully place the poached eggs on the hash.
Finish with an extra sprinkle of salt and pepper if desired and serve immediately.