YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Sunny-Side Up Eggs
A vibrant, hearty meal featuring crispy sweet potato hash sautéed with bell peppers and onions, accented with savory turkey sausage and topped with perfectly sunny-side up eggs. This dish brings together a delightful mix of textures and flavors, from the slightly caramelized vegetables to the rich, runny yolks, making it an ideal choice for any time of the day.
INGREDIENTS
1 medium Sweet Potato
1/2 medium Red Bell Pepper
1/4 cup diced Red Onion
1/2 tablespoon Olive Oil
4 Large Eggs
2 ounces Turkey Sausage
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat.
Peel and dice the sweet potato into small cubes. Dice the red bell pepper and red onion as well.
Add 1/2 tablespoon of olive oil to the skillet. Once heated, sauté the diced sweet potato for about 5 minutes, stirring occasionally.
Add the red bell pepper and red onion to the skillet. Continue to cook for another 5-7 minutes until the vegetables are tender and lightly crispy. Season with salt and pepper.
In a separate non-stick pan, cook the turkey sausage. If using pre-cooked sausage, simply warm it through and slice it into bite-sized pieces.
Push the hash to one side of the skillet. Crack the eggs into the cleared space and cook them sunny-side up until the whites are set but the yolks remain runny. Alternatively, cook in a separate pan if preferred.
Once the eggs are done, plate the crispy sweet potato hash, top it with the turkey sausage pieces, and gently place the sunny-side up eggs on top.
Finish with a pinch of salt and pepper if needed, and serve immediately.