Crispy Sweet Potato and Kale Hash with Fried 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 Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Fried Eggs

Enjoy a vibrant, nutrient-dense hash featuring crispy sweet potatoes and tender kale, complemented by savory fried eggs and a boost of protein from chickpeas. This dish is a delightful balance of textures and flavors that make it perfect for any time of day.

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NUTRITION

558kcal
Protein
32.8g
Fat
26.4g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (fried)

1 medium sweet potato, diced

1 cup chopped kale

1/2 medium red bell pepper, diced

1/4 medium yellow onion, diced

1/4 cup chickpeas, rinsed

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for a crispy texture.

  • 2

    Chop the kale, dice the red bell pepper, and finely chop the onion.

  • 3

    Heat olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced sweet potato to the skillet, season with a pinch of salt and pepper, and sauté for about 5-7 minutes until they begin to soften and crisp up.

  • 5

    Stir in the diced red bell pepper, chopped kale, and onion. Continue to sauté for another 3-4 minutes until the vegetables are tender and the kale has wilted.

  • 6

    Add in the chickpeas and gently mix to combine, heating them through for an additional 1-2 minutes.

  • 7

    In a separate pan, fry the eggs to your desired doneness (sunny-side up or over-easy work beautifully).

  • 8

    Plate the crispy vegetable hash and top it with the fried eggs. Season with additional salt and pepper if needed before serving.

Crispy Sweet Potato and Kale Hash with Fried 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 Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Fried Eggs

Enjoy a vibrant, nutrient-dense hash featuring crispy sweet potatoes and tender kale, complemented by savory fried eggs and a boost of protein from chickpeas. This dish is a delightful balance of textures and flavors that make it perfect for any time of day.

NUTRITION

558kcal
Protein
32.8g
Fat
26.4g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (fried)

1 medium sweet potato, diced

1 cup chopped kale

1/2 medium red bell pepper, diced

1/4 medium yellow onion, diced

1/4 cup chickpeas, rinsed

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for a crispy texture.

  • 2

    Chop the kale, dice the red bell pepper, and finely chop the onion.

  • 3

    Heat olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced sweet potato to the skillet, season with a pinch of salt and pepper, and sauté for about 5-7 minutes until they begin to soften and crisp up.

  • 5

    Stir in the diced red bell pepper, chopped kale, and onion. Continue to sauté for another 3-4 minutes until the vegetables are tender and the kale has wilted.

  • 6

    Add in the chickpeas and gently mix to combine, heating them through for an additional 1-2 minutes.

  • 7

    In a separate pan, fry the eggs to your desired doneness (sunny-side up or over-easy work beautifully).

  • 8

    Plate the crispy vegetable hash and top it with the fried eggs. Season with additional salt and pepper if needed before serving.