Crispy Sweet Potato Hash with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs

Enjoy a hearty and flavorful plate of crispy sweet potato hash paired with perfectly poached eggs and black beans. This dish balances the natural sweetness of roasted sweet potatoes with the savory punch of onions and red bell peppers, all elevated by a drizzle of olive oil and a hint of seasoning for a satisfying meal at any time of day.

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NUTRITION

402kcal
Protein
17.9g
Fat
10.6g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

4 large Eggs

1/2 cup Black Beans (~86g)

1 medium Red Bell Pepper (~119g)

1 small Yellow Onion (~70g)

1 teaspoon Olive Oil (~5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small cubes. Dice the red bell pepper and finely chop the small yellow onion.

  • 2

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Once the oil is shimmering, add the diced sweet potato.

  • 3

    Sauté the sweet potato for about 5 minutes, then add the chopped red bell pepper and onion. Continue to cook until the vegetables are tender and slightly crispy, about 7-10 minutes. Season with salt and pepper to taste.

  • 4

    Gently stir in the 1/2 cup of black beans and warm them through with the hash for another 2 minutes.

  • 5

    Meanwhile, bring a pot of water to a gentle simmer. Crack each egg separately into a small bowl and gently slide them into the water to poach. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Plate the crispy sweet potato hash and carefully top with the poached eggs. Adjust seasoning with additional salt and pepper, if necessary, and serve immediately.

Crispy Sweet Potato Hash with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs

Enjoy a hearty and flavorful plate of crispy sweet potato hash paired with perfectly poached eggs and black beans. This dish balances the natural sweetness of roasted sweet potatoes with the savory punch of onions and red bell peppers, all elevated by a drizzle of olive oil and a hint of seasoning for a satisfying meal at any time of day.

NUTRITION

402kcal
Protein
17.9g
Fat
10.6g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

4 large Eggs

1/2 cup Black Beans (~86g)

1 medium Red Bell Pepper (~119g)

1 small Yellow Onion (~70g)

1 teaspoon Olive Oil (~5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small cubes. Dice the red bell pepper and finely chop the small yellow onion.

  • 2

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Once the oil is shimmering, add the diced sweet potato.

  • 3

    Sauté the sweet potato for about 5 minutes, then add the chopped red bell pepper and onion. Continue to cook until the vegetables are tender and slightly crispy, about 7-10 minutes. Season with salt and pepper to taste.

  • 4

    Gently stir in the 1/2 cup of black beans and warm them through with the hash for another 2 minutes.

  • 5

    Meanwhile, bring a pot of water to a gentle simmer. Crack each egg separately into a small bowl and gently slide them into the water to poach. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Plate the crispy sweet potato hash and carefully top with the poached eggs. Adjust seasoning with additional salt and pepper, if necessary, and serve immediately.