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

Enjoy a hearty, nutrient-packed bowl where crispy roasted sweet potatoes mingle with sautéed kale, savory turkey sausage and black beans, all topped with perfectly poached eggs. This dish is vibrant, satisfying and makes a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

543kcal
Protein
29.3g
Fat
26.3g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

2 large Eggs

2 ounces Turkey Sausage

1/2 cup Black Beans (rinsed if canned)

1 tablespoon Olive Oil

Salt and Pepper to taste

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with half the olive oil, a pinch of salt, pepper, and smoked paprika. Spread them out on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 20-25 minutes, or until they are tender and crispy on the edges, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add sliced turkey sausage and sauté for 3-4 minutes until lightly browned.

  • 5

    Add the chopped kale to the skillet and cook until wilted, about 2 minutes. Stir in the black beans and heat through.

  • 6

    Bring a small pot of water to a gentle simmer. Crack the eggs into separate small cups. Create a gentle whirlpool in the water and carefully slide in each egg, cooking them for about 3-4 minutes for a soft poach. Remove the eggs with a slotted spoon.

  • 7

    Combine the roasted sweet potatoes with the kale and sausage mixture. Plate the hash and top with the poached eggs. Finish with additional salt and pepper if needed.

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

Enjoy a hearty, nutrient-packed bowl where crispy roasted sweet potatoes mingle with sautéed kale, savory turkey sausage and black beans, all topped with perfectly poached eggs. This dish is vibrant, satisfying and makes a versatile meal for breakfast, lunch, or dinner.

NUTRITION

543kcal
Protein
29.3g
Fat
26.3g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

2 large Eggs

2 ounces Turkey Sausage

1/2 cup Black Beans (rinsed if canned)

1 tablespoon Olive Oil

Salt and Pepper to taste

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with half the olive oil, a pinch of salt, pepper, and smoked paprika. Spread them out on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 20-25 minutes, or until they are tender and crispy on the edges, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add sliced turkey sausage and sauté for 3-4 minutes until lightly browned.

  • 5

    Add the chopped kale to the skillet and cook until wilted, about 2 minutes. Stir in the black beans and heat through.

  • 6

    Bring a small pot of water to a gentle simmer. Crack the eggs into separate small cups. Create a gentle whirlpool in the water and carefully slide in each egg, cooking them for about 3-4 minutes for a soft poach. Remove the eggs with a slotted spoon.

  • 7

    Combine the roasted sweet potatoes with the kale and sausage mixture. Plate the hash and top with the poached eggs. Finish with additional salt and pepper if needed.