Crispy Sweet Potato and Kale Hash with Poached Eggs

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

Crispy Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

A vibrant hash that beautifully marries crispy sweet potato cubes with sautéed kale, red bell pepper, and onions, all topped with perfectly poached eggs. An invigorating and hearty meal offering a delightful mix of textures and flavors, perfect for any time of day.

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NUTRITION

358kcal
Protein
12.4g
Fat
19.3g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1 tbsp Olive Oil

1/2 red Bell Pepper

1/4 medium Onion

3 large Eggs

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Add them to the skillet and cook for about 8-10 minutes until they start to soften and get a slight crisp.

  • 3

    Dice the red bell pepper and onion. Add them to the skillet along with the chopped kale. Cook for an additional 5 minutes until the vegetables are tender and the kale is wilted.

  • 4

    While the hash cooks, bring a pot of water to a gentle simmer for poaching the eggs. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks remain runny.

  • 5

    Season the hash with salt and pepper to taste. Plate the vegetable hash and top with the poached eggs.

  • 6

    Serve immediately and enjoy this hearty, nutritious meal.

Crispy Sweet Potato and Kale Hash with Poached Eggs

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

Crispy Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

A vibrant hash that beautifully marries crispy sweet potato cubes with sautéed kale, red bell pepper, and onions, all topped with perfectly poached eggs. An invigorating and hearty meal offering a delightful mix of textures and flavors, perfect for any time of day.

NUTRITION

358kcal
Protein
12.4g
Fat
19.3g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1 tbsp Olive Oil

1/2 red Bell Pepper

1/4 medium Onion

3 large Eggs

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Add them to the skillet and cook for about 8-10 minutes until they start to soften and get a slight crisp.

  • 3

    Dice the red bell pepper and onion. Add them to the skillet along with the chopped kale. Cook for an additional 5 minutes until the vegetables are tender and the kale is wilted.

  • 4

    While the hash cooks, bring a pot of water to a gentle simmer for poaching the eggs. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks remain runny.

  • 5

    Season the hash with salt and pepper to taste. Plate the vegetable hash and top with the poached eggs.

  • 6

    Serve immediately and enjoy this hearty, nutritious meal.