Crispy Sweet Potato Hash with Poached Eggs and Creamy Lighter Hollandaise

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 and Creamy Lighter Hollandaise

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lighter Hollandaise

Enjoy a revitalized classic with a crispy sweet potato hash crowned by perfectly poached eggs and drizzled with a tangy, lighter hollandaise made from non-fat Greek yogurt. This dish balances crunch, creaminess, and a touch of citrus for a satisfying meal that supports your nutritional goals.

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NUTRITION

300kcal
Protein
16.9g
Fat
10.0g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tsp Extra-Virgin Olive Oil

2 large Whole Eggs

4 large Egg Whites

1/4 cup Non-Fat Greek Yogurt

1 tsp Lemon Juice

1/2 tsp Dijon Mustard

Salt and Pepper to taste

1 tbsp Fresh Parsley (garnish)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Add them to the skillet and sauté until they become tender and slightly crisp on the edges, about 8-10 minutes. Season with a pinch of salt and pepper.

  • 3

    While the hash is cooking, prepare the lighter hollandaise by whisking together the non-fat Greek yogurt, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.

  • 4

    Bring a small pot of water to a gentle simmer for poaching eggs. Crack the eggs and egg whites into separate small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon.

  • 5

    Plate a generous serving of sweet potato hash, carefully arrange the poached eggs on top, and drizzle the creamy lighter hollandaise over them.

  • 6

    Garnish with fresh parsley and a final sprinkle of salt and pepper. Serve immediately.

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lighter Hollandaise

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 and Creamy Lighter Hollandaise

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lighter Hollandaise

Enjoy a revitalized classic with a crispy sweet potato hash crowned by perfectly poached eggs and drizzled with a tangy, lighter hollandaise made from non-fat Greek yogurt. This dish balances crunch, creaminess, and a touch of citrus for a satisfying meal that supports your nutritional goals.

NUTRITION

300kcal
Protein
16.9g
Fat
10.0g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tsp Extra-Virgin Olive Oil

2 large Whole Eggs

4 large Egg Whites

1/4 cup Non-Fat Greek Yogurt

1 tsp Lemon Juice

1/2 tsp Dijon Mustard

Salt and Pepper to taste

1 tbsp Fresh Parsley (garnish)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Add them to the skillet and sauté until they become tender and slightly crisp on the edges, about 8-10 minutes. Season with a pinch of salt and pepper.

  • 3

    While the hash is cooking, prepare the lighter hollandaise by whisking together the non-fat Greek yogurt, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.

  • 4

    Bring a small pot of water to a gentle simmer for poaching eggs. Crack the eggs and egg whites into separate small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon.

  • 5

    Plate a generous serving of sweet potato hash, carefully arrange the poached eggs on top, and drizzle the creamy lighter hollandaise over them.

  • 6

    Garnish with fresh parsley and a final sprinkle of salt and pepper. Serve immediately.