Crispy Salmon and Sweet Potato Hash with Poached Eggs

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

Crispy Salmon and Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Salmon and Sweet Potato Hash with Poached Eggs

Savor this vibrant dish featuring crispy salmon, tender sweet potato, and perfectly poached eggs. With a colorful blend of red bell pepper and red onion enhanced by a hint of smoked paprika, this hash offers a balanced mix of textures and flavors ideal for any meal of the day.

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NUTRITION

421kcal
Protein
32.9g
Fat
24.1g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 medium Sweet Potato (baked)

1 large Egg

1/4 red bell pepper, chopped

1/4 small red onion, sliced

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the baked sweet potato into small cubes. Add them to the skillet and sauté for 4-5 minutes until they start to soften and gain a slight crisp.

  • 3

    Add finely chopped red bell pepper and red onion to the skillet, and sprinkle with smoked paprika, salt, and pepper. Continue to sauté until the vegetables are tender, about 3 minutes.

  • 4

    Flake the salmon fillet into bite-sized pieces, and gently toss them into the hash. Cook for an additional 2-3 minutes to warm the salmon and slightly crisp the edges.

  • 5

    In a separate small pot, poach an egg by bringing water to a gentle simmer and carefully cracking the egg into the water, cooking for about 3 minutes until the whites are set but the yolk remains runny.

  • 6

    Plate the salmon and sweet potato hash, and top with the poached egg. Serve immediately.

Crispy Salmon and Sweet Potato Hash with Poached Eggs

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

Crispy Salmon and Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Salmon and Sweet Potato Hash with Poached Eggs

Savor this vibrant dish featuring crispy salmon, tender sweet potato, and perfectly poached eggs. With a colorful blend of red bell pepper and red onion enhanced by a hint of smoked paprika, this hash offers a balanced mix of textures and flavors ideal for any meal of the day.

NUTRITION

421kcal
Protein
32.9g
Fat
24.1g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 medium Sweet Potato (baked)

1 large Egg

1/4 red bell pepper, chopped

1/4 small red onion, sliced

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the baked sweet potato into small cubes. Add them to the skillet and sauté for 4-5 minutes until they start to soften and gain a slight crisp.

  • 3

    Add finely chopped red bell pepper and red onion to the skillet, and sprinkle with smoked paprika, salt, and pepper. Continue to sauté until the vegetables are tender, about 3 minutes.

  • 4

    Flake the salmon fillet into bite-sized pieces, and gently toss them into the hash. Cook for an additional 2-3 minutes to warm the salmon and slightly crisp the edges.

  • 5

    In a separate small pot, poach an egg by bringing water to a gentle simmer and carefully cracking the egg into the water, cooking for about 3 minutes until the whites are set but the yolk remains runny.

  • 6

    Plate the salmon and sweet potato hash, and top with the poached egg. Serve immediately.