Crispy Sweet Potato and Kale 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 and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

A vibrant hash featuring crispy sweet potato cubes and tender kale sautéed in olive oil, complemented by savory turkey sausage and perfectly poached eggs. This dish offers a delightful mix of textures and flavors, making it an energizing start to your day or a satisfying light meal any time.

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NUTRITION

493kcal
Protein
34.5g
Fat
27.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Kale, chopped (~67g)

3 large Eggs

2 ounces Turkey Sausage (~56g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and roughly chop the kale, removing any tough stems.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the sweet potato cubes for about 8-10 minutes until they start to soften and crisp up on the edges. Season lightly with salt and pepper.

  • 3

    Add the chopped kale to the skillet and continue to cook for an additional 3-4 minutes until the kale is wilted and the sweet potatoes are tender.

  • 4

    While the hash is finishing, prepare a small saucepan with simmering water for poaching eggs. Gently crack each egg into a small cup and then slide them into the water. Poach for about 3-4 minutes for a runny yolk or longer according to your preference.

  • 5

    In a separate pan, warm the turkey sausage (sliced or crumbled) until heated through.

  • 6

    To assemble, plate the sweet potato and kale hash, top with the turkey sausage, and gently place the poached eggs on top. Finish with an extra sprinkle of salt and black pepper if desired.

Crispy Sweet Potato and Kale 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 and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

A vibrant hash featuring crispy sweet potato cubes and tender kale sautéed in olive oil, complemented by savory turkey sausage and perfectly poached eggs. This dish offers a delightful mix of textures and flavors, making it an energizing start to your day or a satisfying light meal any time.

NUTRITION

493kcal
Protein
34.5g
Fat
27.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Kale, chopped (~67g)

3 large Eggs

2 ounces Turkey Sausage (~56g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and roughly chop the kale, removing any tough stems.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the sweet potato cubes for about 8-10 minutes until they start to soften and crisp up on the edges. Season lightly with salt and pepper.

  • 3

    Add the chopped kale to the skillet and continue to cook for an additional 3-4 minutes until the kale is wilted and the sweet potatoes are tender.

  • 4

    While the hash is finishing, prepare a small saucepan with simmering water for poaching eggs. Gently crack each egg into a small cup and then slide them into the water. Poach for about 3-4 minutes for a runny yolk or longer according to your preference.

  • 5

    In a separate pan, warm the turkey sausage (sliced or crumbled) until heated through.

  • 6

    To assemble, plate the sweet potato and kale hash, top with the turkey sausage, and gently place the poached eggs on top. Finish with an extra sprinkle of salt and black pepper if desired.