YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Poached Eggs and Fresh Greens
Savor a comforting twist on a classic hash featuring crispy diced sweet potatoes sautéed with red bell pepper and a hint of onion, perfectly paired with poached eggs and a bed of fresh spinach. The addition of lean turkey sausage elevates the protein profile, making this dish a satisfyingly balanced meal with delightful textures and vibrant flavors.
INGREDIENTS
1 medium Sweet Potato
4 Large Eggs
1 Lean Turkey Sausage Link
1 teaspoon Olive Oil
½ medium Red Bell Pepper
¼ medium Onion
1 cup Fresh Spinach
Salt and Pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes. Finely chop the red bell pepper and onion.
Heat the olive oil in a skillet over medium heat. Add the diced sweet potato, and sauté for about 5 minutes until slightly tender.
Add the chopped onion and red bell pepper to the skillet, and continue to cook until the sweet potatoes are crispy on the edges and the vegetables are softened, about 5-7 more minutes. Season with salt and pepper.
In a separate pan or using a poaching method, gently poach the eggs until the whites are set but the yolks remain runny.
While the eggs are poaching, lightly heat the lean turkey sausage link in a small skillet until warmed through and slightly browned.
Plate a serving of the sweet potato hash and layer the fresh spinach on top. Arrange the poached eggs and turkey sausage alongside the hash.
Finish with an extra sprinkle of salt and pepper if desired, and serve immediately while warm.