Sweet Potato Hash with Crispy Eggs and Avocado

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

Sweet Potato Hash with Crispy Eggs and Avocado

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Crispy Eggs and Avocado

Enjoy a vibrant dish of sweet potato hash tossed with hearty black beans and crowned with perfectly crispy eggs and fresh avocado slices. This colorful meal offers a balance of textures and flavors, creating a satisfying dish whether served for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

588kcal
Protein
32g
Fat
28.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 large Eggs

1/4 Avocado (50g)

1/3 cup Black Beans (55g)

1/4 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Peel and dice the sweet potato into small cubes. Add them to the skillet along with a tiny drizzle (1/4 teaspoon) of olive oil.

  • 3

    Cook the sweet potato cubes, stirring occasionally, until they soften and develop a slight crisp on the edges, about 8-10 minutes.

  • 4

    Stir in the black beans into the sweet potatoes and let heat through for 2 minutes.

  • 5

    In a separate non-stick pan (or the same pan once the hash is set aside), cook the eggs to a crispy finish—frying them sunny-side up or over-easy, ensuring the edges become golden.

  • 6

    Plate a generous portion of the sweet potato and black bean hash, then top with the crispy eggs.

  • 7

    Finish by garnishing with sliced or diced avocado, and season with salt and pepper to taste.

Sweet Potato Hash with Crispy Eggs and Avocado

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

Sweet Potato Hash with Crispy Eggs and Avocado

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Crispy Eggs and Avocado

Enjoy a vibrant dish of sweet potato hash tossed with hearty black beans and crowned with perfectly crispy eggs and fresh avocado slices. This colorful meal offers a balance of textures and flavors, creating a satisfying dish whether served for breakfast, lunch, or dinner.

NUTRITION

588kcal
Protein
32g
Fat
28.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

4 large Eggs

1/4 Avocado (50g)

1/3 cup Black Beans (55g)

1/4 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Peel and dice the sweet potato into small cubes. Add them to the skillet along with a tiny drizzle (1/4 teaspoon) of olive oil.

  • 3

    Cook the sweet potato cubes, stirring occasionally, until they soften and develop a slight crisp on the edges, about 8-10 minutes.

  • 4

    Stir in the black beans into the sweet potatoes and let heat through for 2 minutes.

  • 5

    In a separate non-stick pan (or the same pan once the hash is set aside), cook the eggs to a crispy finish—frying them sunny-side up or over-easy, ensuring the edges become golden.

  • 6

    Plate a generous portion of the sweet potato and black bean hash, then top with the crispy eggs.

  • 7

    Finish by garnishing with sliced or diced avocado, and season with salt and pepper to taste.