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

Savor the hearty blend of crispy roasted sweet potato and sautéed kale, complemented by savory turkey sausage, black beans, and perfectly poached eggs. This dish offers a satisfying medley of textures and flavors, from the crisp caramelized sweet potato cubes to the tender, nutrient-rich greens and the smooth, delicate eggs on top.

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NUTRITION

562kcal
Protein
36.8g
Fat
21.6g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup chopped Kale (67g)

½ cup cooked Black Beans (130g)

60g Turkey Sausage

3 large Eggs

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PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into small cubes and spread them on a baking sheet lined with parchment paper.

  • 2

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until crispy and tender, tossing halfway through.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the turkey sausage (sliced into rounds) and sauté until lightly browned.

  • 4

    Add chopped kale to the skillet with the turkey sausage and cook until wilted, about 2-3 minutes. Stir in the black beans and warm through.

  • 5

    Once the sweet potatoes are done, fold them into the kale and sausage mixture.

  • 6

    Meanwhile, bring a pot of water to a gentle simmer. Poach the eggs one at a time by cracking an egg into a small bowl and sliding it carefully into the water. Poach for about 3-4 minutes for a runny yolk, or longer if desired.

  • 7

    Plate the hash neatly and top with the poached eggs. Serve immediately and enjoy the flavorful, nutrient-packed 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

Savor the hearty blend of crispy roasted sweet potato and sautéed kale, complemented by savory turkey sausage, black beans, and perfectly poached eggs. This dish offers a satisfying medley of textures and flavors, from the crisp caramelized sweet potato cubes to the tender, nutrient-rich greens and the smooth, delicate eggs on top.

NUTRITION

562kcal
Protein
36.8g
Fat
21.6g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup chopped Kale (67g)

½ cup cooked Black Beans (130g)

60g Turkey Sausage

3 large Eggs

PREPARATION

  • 1

    Preheat your oven to 425°F. Dice the sweet potato into small cubes and spread them on a baking sheet lined with parchment paper.

  • 2

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until crispy and tender, tossing halfway through.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the turkey sausage (sliced into rounds) and sauté until lightly browned.

  • 4

    Add chopped kale to the skillet with the turkey sausage and cook until wilted, about 2-3 minutes. Stir in the black beans and warm through.

  • 5

    Once the sweet potatoes are done, fold them into the kale and sausage mixture.

  • 6

    Meanwhile, bring a pot of water to a gentle simmer. Poach the eggs one at a time by cracking an egg into a small bowl and sliding it carefully into the water. Poach for about 3-4 minutes for a runny yolk, or longer if desired.

  • 7

    Plate the hash neatly and top with the poached eggs. Serve immediately and enjoy the flavorful, nutrient-packed meal.