YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Crispy Potato Hash
A hearty breakfast scramble featuring light, fluffy egg whites paired with savory chicken sausage, served alongside crispy golden potato hash and a refreshing side salad accented with creamy avocado. This dish brings together a perfect balance of flavors and textures to kickstart your day with a satisfying and nutritious boost.
INGREDIENTS
1.5 cups egg whites (approx 198g total)
1 chicken sausage link (75g)
1 medium golden potato (150g), diced
About 1.17 tablespoons olive oil (combined for hash and scramble)
1/2 cup diced red bell pepper (75g)
1 cup spinach (30g)
1/4 cup diced red onion (40g)
1 cup arugula (20g)
1/2 cup cherry tomatoes (75g)
1/4 avocado (50g)
PREPARATION
Preheat a large skillet over medium heat and add about 1 tablespoon of olive oil. Once the oil is hot, add the diced potato. Season lightly with salt and pepper, and cook until the potatoes are tender and crispy on the edges, about 10-12 minutes, stirring occasionally.
While the potatoes are cooking, slice the chicken sausage into rounds. In a separate non-stick pan, heat a small drizzle (about 1 teaspoon) of olive oil over medium heat, then add the sausage slices. Sauté until they begin to brown, about 3-4 minutes.
Add the diced red bell pepper, spinach, and red onion to the sausage pan. Sauté the vegetables for 2-3 minutes until they soften slightly.
Pour in the egg whites over the sausage and vegetables. Gently scramble the mixture until the egg whites are fully cooked, about 4-5 minutes. Season with salt and pepper to taste.
Plate the crispy potato hash alongside the egg white and chicken sausage scramble.
Prepare a simple side salad by tossing the arugula and cherry tomatoes together. Top with sliced avocado.
Serve the scramble with the sides for a balanced and satisfying breakfast.