Crispy Sweet Potato and Egg Hash with Fresh Herbs

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 Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Fresh Herbs

Enjoy a vibrant and hearty hash featuring crispy sweet potato cubes, perfectly sautéed with red bell pepper and onion, folded into a protein-packed medley of eggs and black beans, finished with a sprinkle of fresh herbs. A delightful balance of warmth, texture, and brightness makes it suitable for any meal of the day.

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NUTRITION

322kcal
Protein
16.7g
Fat
10.2g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 whole Eggs (approx 100g)

4 Egg Whites (approx 132g total)

0.25 cup low sodium Black Beans (43g)

0.5 medium Red Bell Pepper (60g)

0.25 medium Yellow Onion (40g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Herbs (Parsley & Cilantro, 4g)

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PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small, even cubes to ensure crispiness during cooking.

  • 2

    Dice the red bell pepper and onion into similar sizes for uniform cooking.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Add the diced sweet potato to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the sweet potato begins to soften and develop a slight golden crust.

  • 5

    Add the diced red bell pepper and onion to the skillet and sauté for an additional 3-4 minutes until the vegetables are tender.

  • 6

    Stir in the black beans and let them warm through for about 1-2 minutes.

  • 7

    Clear a space in the skillet and pour in the 2 whole eggs along with the 4 egg whites. Allow them to set for a minute, then gently stir the mixture to scramble and combine with the vegetables.

  • 8

    Season with salt and pepper to taste. Once the eggs are fully cooked, remove the skillet from heat.

  • 9

    Sprinkle freshly chopped parsley and cilantro over the hash before serving to add brightness and flavor.

Crispy Sweet Potato and Egg Hash with Fresh Herbs

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 Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Fresh Herbs

Enjoy a vibrant and hearty hash featuring crispy sweet potato cubes, perfectly sautéed with red bell pepper and onion, folded into a protein-packed medley of eggs and black beans, finished with a sprinkle of fresh herbs. A delightful balance of warmth, texture, and brightness makes it suitable for any meal of the day.

NUTRITION

322kcal
Protein
16.7g
Fat
10.2g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 whole Eggs (approx 100g)

4 Egg Whites (approx 132g total)

0.25 cup low sodium Black Beans (43g)

0.5 medium Red Bell Pepper (60g)

0.25 medium Yellow Onion (40g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Herbs (Parsley & Cilantro, 4g)

PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small, even cubes to ensure crispiness during cooking.

  • 2

    Dice the red bell pepper and onion into similar sizes for uniform cooking.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Add the diced sweet potato to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the sweet potato begins to soften and develop a slight golden crust.

  • 5

    Add the diced red bell pepper and onion to the skillet and sauté for an additional 3-4 minutes until the vegetables are tender.

  • 6

    Stir in the black beans and let them warm through for about 1-2 minutes.

  • 7

    Clear a space in the skillet and pour in the 2 whole eggs along with the 4 egg whites. Allow them to set for a minute, then gently stir the mixture to scramble and combine with the vegetables.

  • 8

    Season with salt and pepper to taste. Once the eggs are fully cooked, remove the skillet from heat.

  • 9

    Sprinkle freshly chopped parsley and cilantro over the hash before serving to add brightness and flavor.