YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Chicken Sausage Hash with Baked Eggs
A satisfying dish that combines crispy sweet potato cubes, savory chicken sausage, and a boost of color from red bell pepper and onion. Topped with perfectly baked eggs, this dish offers a balanced blend of proteins and healthy carbs to fuel your day.
INGREDIENTS
4 oz Chicken Sausage
1 small Sweet Potato
1/2 medium Red Bell Pepper
1/4 medium Yellow Onion
2 whole Eggs
2 Egg Whites
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cut the sweet potato into small, uniform cubes. Dice the red bell pepper and finely chop the yellow onion.
Slice the chicken sausage into rounds or crumble it depending on your texture preference.
Heat a non-stick oven-safe skillet over medium heat and add the olive oil. Sauté the sweet potato cubes for about 5 minutes until they start to soften.
Add the red bell pepper, yellow onion, and chicken sausage to the skillet. Continue to sauté for another 5-7 minutes until the vegetables are tender and the sausage is slightly crispy.
Create small wells in the hash using the back of a spoon. Crack 2 whole eggs and add 2 egg whites into the wells.
Transfer the skillet to the preheated oven and bake for 5-8 minutes, or until the eggs reach your desired level of doneness.
Remove from oven and serve immediately, enjoying the balance of crispy vegetables, savory sausage, and perfectly baked eggs.