Sweet Potato and Kale Hash with Poached 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 Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Poached Eggs

A hearty, nutrient-packed dish that combines the natural sweetness of roasted sweet potato with the earthy flavor of kale, accented by savory turkey sausage and perfectly poached eggs. This dish delivers a satisfying mix of textures and vibrant colors, making it a versatile meal choice for breakfast, lunch, or dinner.

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NUTRITION

531kcal
Protein
31.2g
Fat
27.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato

2 cups chopped Kale

1 Turkey Sausage link

1 small Yellow Onion

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with half a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, dice the yellow onion and mince the garlic. In a large non-stick skillet, heat the remaining olive oil over medium heat.

  • 4

    Sauté the onion and garlic for 2-3 minutes until softened. Add the diced turkey sausage and cook for an additional 3-4 minutes until lightly browned.

  • 5

    Add the chopped kale to the skillet and cook for another 2 minutes until the kale just begins to wilt. Once the roasted sweet potato is done, add it to the skillet and gently mix all ingredients.

  • 6

    Fill a medium saucepan with water and bring it to a gentle simmer. Crack an egg into a small bowl and then gently slide it into the simmering water. Repeat for the remaining eggs. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft.

  • 7

    Using a slotted spoon, carefully remove the poached eggs and place them on top of the sweet potato and kale hash. Season with additional salt and pepper if needed.

  • 8

    Serve immediately while warm, enjoying the combination of savory sausage, tender veggies, and silky yolk.

Sweet Potato and Kale Hash with Poached 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 Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Poached Eggs

A hearty, nutrient-packed dish that combines the natural sweetness of roasted sweet potato with the earthy flavor of kale, accented by savory turkey sausage and perfectly poached eggs. This dish delivers a satisfying mix of textures and vibrant colors, making it a versatile meal choice for breakfast, lunch, or dinner.

NUTRITION

531kcal
Protein
31.2g
Fat
27.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato

2 cups chopped Kale

1 Turkey Sausage link

1 small Yellow Onion

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with half a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, dice the yellow onion and mince the garlic. In a large non-stick skillet, heat the remaining olive oil over medium heat.

  • 4

    Sauté the onion and garlic for 2-3 minutes until softened. Add the diced turkey sausage and cook for an additional 3-4 minutes until lightly browned.

  • 5

    Add the chopped kale to the skillet and cook for another 2 minutes until the kale just begins to wilt. Once the roasted sweet potato is done, add it to the skillet and gently mix all ingredients.

  • 6

    Fill a medium saucepan with water and bring it to a gentle simmer. Crack an egg into a small bowl and then gently slide it into the simmering water. Repeat for the remaining eggs. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft.

  • 7

    Using a slotted spoon, carefully remove the poached eggs and place them on top of the sweet potato and kale hash. Season with additional salt and pepper if needed.

  • 8

    Serve immediately while warm, enjoying the combination of savory sausage, tender veggies, and silky yolk.