Crispy Sweet Potato Hash with Fried Eggs

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

Crispy Sweet Potato Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Fried Eggs

Enjoy a satisfying and flavorful meal featuring crispy sweet potato cubes sautéed with red bell pepper and onion in a splash of olive oil, served with perfectly fried eggs crafted from a blend of whole eggs and egg whites. This dish offers a delightful balance of textures with the tender vegetables and runny, savory eggs, making it a versatile choice any time of day.

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NUTRITION

475kcal
Protein
34.9g
Fat
24.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 medium Red Bell Pepper (50g)

1/4 medium Yellow Onion (30g)

2 teaspoons Olive Oil (approx. 9g each)

3 large Whole Eggs

3 large Egg Whites

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PREPARATION

  • 1

    Peel (if preferred) and dice the sweet potato into small cubes for even crisping.

  • 2

    Dice the red bell pepper into bite-sized pieces and finely chop the quartered onion.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato, and sauté for about 8-10 minutes, stirring occasionally until they begin to soften.

  • 4

    Add the red bell pepper and onion to the skillet. Continue to cook for an additional 4-5 minutes until the vegetables are tender and the sweet potatoes develop a crispy exterior.

  • 5

    In a separate non-stick pan, cook the eggs by cracking 3 whole eggs and 3 egg whites directly into the pan. Fry them to your preferred doneness (sunny side up is recommended for a runny yolk to complement the hash).

  • 6

    Plate the crispy sweet potato hash and gently top with the fried eggs. Season with salt and pepper to taste.

Crispy Sweet Potato Hash with Fried Eggs

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

Crispy Sweet Potato Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Fried Eggs

Enjoy a satisfying and flavorful meal featuring crispy sweet potato cubes sautéed with red bell pepper and onion in a splash of olive oil, served with perfectly fried eggs crafted from a blend of whole eggs and egg whites. This dish offers a delightful balance of textures with the tender vegetables and runny, savory eggs, making it a versatile choice any time of day.

NUTRITION

475kcal
Protein
34.9g
Fat
24.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 medium Red Bell Pepper (50g)

1/4 medium Yellow Onion (30g)

2 teaspoons Olive Oil (approx. 9g each)

3 large Whole Eggs

3 large Egg Whites

PREPARATION

  • 1

    Peel (if preferred) and dice the sweet potato into small cubes for even crisping.

  • 2

    Dice the red bell pepper into bite-sized pieces and finely chop the quartered onion.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato, and sauté for about 8-10 minutes, stirring occasionally until they begin to soften.

  • 4

    Add the red bell pepper and onion to the skillet. Continue to cook for an additional 4-5 minutes until the vegetables are tender and the sweet potatoes develop a crispy exterior.

  • 5

    In a separate non-stick pan, cook the eggs by cracking 3 whole eggs and 3 egg whites directly into the pan. Fry them to your preferred doneness (sunny side up is recommended for a runny yolk to complement the hash).

  • 6

    Plate the crispy sweet potato hash and gently top with the fried eggs. Season with salt and pepper to taste.