Sheet Pan Roasted Eggs and Crispy Sweet Potato Hash

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

Sheet Pan Roasted Eggs and Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs and Crispy Sweet Potato Hash

Enjoy a wholesome sheet pan meal featuring perfectly roasted eggs perched atop a crispy sweet potato hash, bolstered by hearty black beans and fresh spinach. This one-pan wonder is bursting with flavors and textures – from the soft, runny yolks to the tender, caramelized sweet potatoes – making it a satisfying meal anytime of day.

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NUTRITION

340kcal
Protein
16.7g
Fat
10.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup cooked black beans

1/2 medium sweet potato

1 cup fresh spinach

1 tsp olive oil

1/2 tsp paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if preferred) and dice the sweet potato into small uniform cubes. Toss the sweet potato cubes with olive oil, paprika, salt, and pepper on a large sheet pan.

  • 3

    Roast the sweet potatoes in the preheated oven for about 15 minutes, until they start to become tender and slightly crispy.

  • 4

    Remove the pan and gently fold in the black beans and fresh spinach. Spread evenly over the sweet potatoes.

  • 5

    Create small wells in the hash and carefully crack the eggs into each well.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, or until the eggs are cooked to your desired level (less time for runnier yolks, longer for firmer whites).

  • 7

    Remove from the oven, season with additional salt and pepper if desired, and serve immediately.

Sheet Pan Roasted Eggs and Crispy Sweet Potato Hash

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

Sheet Pan Roasted Eggs and Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs and Crispy Sweet Potato Hash

Enjoy a wholesome sheet pan meal featuring perfectly roasted eggs perched atop a crispy sweet potato hash, bolstered by hearty black beans and fresh spinach. This one-pan wonder is bursting with flavors and textures – from the soft, runny yolks to the tender, caramelized sweet potatoes – making it a satisfying meal anytime of day.

NUTRITION

340kcal
Protein
16.7g
Fat
10.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup cooked black beans

1/2 medium sweet potato

1 cup fresh spinach

1 tsp olive oil

1/2 tsp paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if preferred) and dice the sweet potato into small uniform cubes. Toss the sweet potato cubes with olive oil, paprika, salt, and pepper on a large sheet pan.

  • 3

    Roast the sweet potatoes in the preheated oven for about 15 minutes, until they start to become tender and slightly crispy.

  • 4

    Remove the pan and gently fold in the black beans and fresh spinach. Spread evenly over the sweet potatoes.

  • 5

    Create small wells in the hash and carefully crack the eggs into each well.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, or until the eggs are cooked to your desired level (less time for runnier yolks, longer for firmer whites).

  • 7

    Remove from the oven, season with additional salt and pepper if desired, and serve immediately.