Crispy Sweet Potato and Egg Hash with Sautéed Kale

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

Crispy Sweet Potato and Egg Hash with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Kale

A vibrant and satisfying hash featuring tender roasted sweet potato cubes combined with softly sautéed black beans, red onions, and nutrient-packed kale, all crowned with perfectly cooked eggs. This dish balances crispy textures with savory flavors for a meal that fuels your day.

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NUTRITION

395kcal
Protein
19g
Fat
13.3g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 medium sweet potato

1/2 cup black beans (cooked, drained)

1 cup chopped kale

1/4 cup diced red onion

1/2 tablespoon olive oil

Salt, pepper, and garlic powder to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into 1/2-inch cubes. Rinse and drain the black beans.

  • 2

    Heat half a tablespoon of olive oil in a nonstick skillet over medium heat. Add the sweet potato cubes and a pinch of salt, cooking until they are tender and lightly crisp, about 8-10 minutes.

  • 3

    Stir in the diced red onion and cook for an additional 2 minutes until softened.

  • 4

    Add the chopped kale to the skillet and sauté until it wilts, about 2-3 minutes. Mix in the black beans and season with garlic powder, salt, and pepper.

  • 5

    Make three small wells in the hash and crack one egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 3-4 minutes for slightly runny yolks or longer if desired.

  • 6

    Plate the hash and serve hot for a balanced, nutrient-rich meal.

Crispy Sweet Potato and Egg Hash with Sautéed Kale

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

Crispy Sweet Potato and Egg Hash with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Kale

A vibrant and satisfying hash featuring tender roasted sweet potato cubes combined with softly sautéed black beans, red onions, and nutrient-packed kale, all crowned with perfectly cooked eggs. This dish balances crispy textures with savory flavors for a meal that fuels your day.

NUTRITION

395kcal
Protein
19g
Fat
13.3g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 medium sweet potato

1/2 cup black beans (cooked, drained)

1 cup chopped kale

1/4 cup diced red onion

1/2 tablespoon olive oil

Salt, pepper, and garlic powder to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into 1/2-inch cubes. Rinse and drain the black beans.

  • 2

    Heat half a tablespoon of olive oil in a nonstick skillet over medium heat. Add the sweet potato cubes and a pinch of salt, cooking until they are tender and lightly crisp, about 8-10 minutes.

  • 3

    Stir in the diced red onion and cook for an additional 2 minutes until softened.

  • 4

    Add the chopped kale to the skillet and sauté until it wilts, about 2-3 minutes. Mix in the black beans and season with garlic powder, salt, and pepper.

  • 5

    Make three small wells in the hash and crack one egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 3-4 minutes for slightly runny yolks or longer if desired.

  • 6

    Plate the hash and serve hot for a balanced, nutrient-rich meal.