Crispy Sweet Potato and Kale 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 Kale Hash with Baked Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Baked Eggs

Enjoy a vibrant bowl of crispy sweet potato and kale hash accented with red bell pepper, savory turkey sausage, and perfectly baked eggs. This dish offers a satisfying blend of textures and flavors—from the crisp edges of roasted sweet potato to the tender, lightly sautéed greens—with a protein boost from eggs and lean sausage, making it a balanced and delicious meal to power your day.

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NUTRITION

422kcal
Protein
34.8g
Fat
17.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup diced Red Bell Pepper

2 large Eggs

2 Egg Whites

2 ounces Turkey Sausage

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small, even cubes. Toss with a pinch of salt and olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until they start to become crispy and tender.

  • 4

    While the sweet potato is roasting, heat a skillet over medium heat and add the remaining olive oil.

  • 5

    Sauté the diced red bell pepper and chopped kale in the skillet for 3-4 minutes until they soften slightly.

  • 6

    Add the turkey sausage (sliced or crumbled) to the skillet and cook for an additional 2-3 minutes until heated through.

  • 7

    Once the sweet potato is roasted, fold it into the sautéed kale and bell pepper mixture and stir to combine evenly.

  • 8

    Make small wells in the hash and carefully crack the whole eggs into them, adding the egg whites around as well.

  • 9

    Cover the skillet and let the eggs bake in the hash on medium-low heat for about 5-7 minutes, or until the egg whites are set but the yolks remain runny (adjust timing based on your preferred egg consistency).

  • 10

    Season with salt and pepper to taste, then serve immediately.

Crispy Sweet Potato and Kale 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 Kale Hash with Baked Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Baked Eggs

Enjoy a vibrant bowl of crispy sweet potato and kale hash accented with red bell pepper, savory turkey sausage, and perfectly baked eggs. This dish offers a satisfying blend of textures and flavors—from the crisp edges of roasted sweet potato to the tender, lightly sautéed greens—with a protein boost from eggs and lean sausage, making it a balanced and delicious meal to power your day.

NUTRITION

422kcal
Protein
34.8g
Fat
17.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup diced Red Bell Pepper

2 large Eggs

2 Egg Whites

2 ounces Turkey Sausage

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small, even cubes. Toss with a pinch of salt and olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until they start to become crispy and tender.

  • 4

    While the sweet potato is roasting, heat a skillet over medium heat and add the remaining olive oil.

  • 5

    Sauté the diced red bell pepper and chopped kale in the skillet for 3-4 minutes until they soften slightly.

  • 6

    Add the turkey sausage (sliced or crumbled) to the skillet and cook for an additional 2-3 minutes until heated through.

  • 7

    Once the sweet potato is roasted, fold it into the sautéed kale and bell pepper mixture and stir to combine evenly.

  • 8

    Make small wells in the hash and carefully crack the whole eggs into them, adding the egg whites around as well.

  • 9

    Cover the skillet and let the eggs bake in the hash on medium-low heat for about 5-7 minutes, or until the egg whites are set but the yolks remain runny (adjust timing based on your preferred egg consistency).

  • 10

    Season with salt and pepper to taste, then serve immediately.