Crispy Sweet Potato and Chicken Sausage Hash with Baked Eggs

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

Crispy Sweet Potato and Chicken Sausage Hash with Baked Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Chicken Sausage Hash with Baked Eggs

Savor a satisfying dish featuring crispy roasted sweet potato cubes, savory chicken sausage, and vibrant bell peppers and red onion, crowned with delicately baked eggs and finished with a burst of spinach. This versatile meal is perfect for breakfast, lunch, or dinner, bringing warmth, texture, and flavor in every bite.

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NUTRITION

397kcal
Protein
21.5g
Fat
17.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

1 link (3 oz) Chicken Sausage (85g)

1 medium Sweet Potato (114g)

1/2 Red Bell Pepper (45g)

1/4 Red Onion (30g)

3 large Eggs (150g total)

1 teaspoon Olive Oil (4.5g)

1 cup Fresh Spinach (30g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and peel the sweet potato, then cut it into small cubes.

  • 3

    Dice the red bell pepper and finely chop the red onion.

  • 4

    Slice the chicken sausage into rounds.

  • 5

    Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20 minutes, stirring halfway through, until tender and slightly crispy.

  • 7

    In a large skillet over medium heat, sauté the chicken sausage slices until they begin to brown.

  • 8

    Add the diced red bell pepper and red onion to the skillet and cook until softened, about 5 minutes.

  • 9

    Mix in the roasted sweet potato cubes and fresh spinach, allowing the spinach to wilt slightly.

  • 10

    Make three small wells in the hash and crack an egg into each well.

  • 11

    Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain runny, about 5-7 minutes. Alternatively, transfer the skillet to the oven to bake the eggs for 6-8 minutes if preferred.

  • 12

    Season with additional salt and pepper to taste and serve immediately.

Crispy Sweet Potato and Chicken Sausage Hash with Baked Eggs

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

Crispy Sweet Potato and Chicken Sausage Hash with Baked Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Chicken Sausage Hash with Baked Eggs

Savor a satisfying dish featuring crispy roasted sweet potato cubes, savory chicken sausage, and vibrant bell peppers and red onion, crowned with delicately baked eggs and finished with a burst of spinach. This versatile meal is perfect for breakfast, lunch, or dinner, bringing warmth, texture, and flavor in every bite.

NUTRITION

397kcal
Protein
21.5g
Fat
17.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

1 link (3 oz) Chicken Sausage (85g)

1 medium Sweet Potato (114g)

1/2 Red Bell Pepper (45g)

1/4 Red Onion (30g)

3 large Eggs (150g total)

1 teaspoon Olive Oil (4.5g)

1 cup Fresh Spinach (30g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and peel the sweet potato, then cut it into small cubes.

  • 3

    Dice the red bell pepper and finely chop the red onion.

  • 4

    Slice the chicken sausage into rounds.

  • 5

    Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20 minutes, stirring halfway through, until tender and slightly crispy.

  • 7

    In a large skillet over medium heat, sauté the chicken sausage slices until they begin to brown.

  • 8

    Add the diced red bell pepper and red onion to the skillet and cook until softened, about 5 minutes.

  • 9

    Mix in the roasted sweet potato cubes and fresh spinach, allowing the spinach to wilt slightly.

  • 10

    Make three small wells in the hash and crack an egg into each well.

  • 11

    Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain runny, about 5-7 minutes. Alternatively, transfer the skillet to the oven to bake the eggs for 6-8 minutes if preferred.

  • 12

    Season with additional salt and pepper to taste and serve immediately.