Crispy Sweet Potato Hash with Poached Eggs and Creamy Lemony Sauce

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

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lemony Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lemony Sauce

Enjoy a vibrant plate combining crispy roasted sweet potato with a savory medley of red bell pepper and onion, crowned by perfectly poached eggs and drizzled with a tangy, creamy lemon yogurt sauce. A light addition of lean turkey sausage boosts the protein for a satisfying, balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

352kcal
Protein
24.4g
Fat
12.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 medium Red Bell Pepper (~50g)

1/4 medium Yellow Onion (~40g)

1 teaspoon Olive Oil

3 large Eggs

1/3 cup Nonfat Greek Yogurt (~80g)

1 tablespoon Lemon Juice

2 ounces Lean Turkey Sausage (~56g)

1 clove Garlic

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the sweet potato into even, bite-sized pieces.

  • 2

    Toss the sweet potato cubes, chopped red bell pepper, and diced onion with olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast in the oven for 20-25 minutes or until the sweet potato is tender and edges are crispy. Stir halfway through for even cooking.

  • 4

    While the hash is roasting, prepare the turkey sausage by slicing it into rounds and heating in a non-stick pan over medium heat until lightly browned. Set aside.

  • 5

    Bring a pot of water to a gentle simmer and poach the eggs one at a time until the whites are set but the yolks remain soft, about 3-4 minutes each.

  • 6

    For the creamy lemony sauce, whisk together the nonfat Greek yogurt and lemon juice in a small bowl. Add a pinch of salt and pepper to taste.

  • 7

    Assemble the dish by layering the crispy sweet potato hash on a plate, topping it with the browned turkey sausage, and gently placing the poached eggs on top.

  • 8

    Drizzle the creamy lemony sauce over the eggs and hash. Serve immediately and enjoy the balanced blend of flavors and textures.

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lemony Sauce

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

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lemony Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs and Creamy Lemony Sauce

Enjoy a vibrant plate combining crispy roasted sweet potato with a savory medley of red bell pepper and onion, crowned by perfectly poached eggs and drizzled with a tangy, creamy lemon yogurt sauce. A light addition of lean turkey sausage boosts the protein for a satisfying, balanced meal.

NUTRITION

352kcal
Protein
24.4g
Fat
12.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1/2 medium Red Bell Pepper (~50g)

1/4 medium Yellow Onion (~40g)

1 teaspoon Olive Oil

3 large Eggs

1/3 cup Nonfat Greek Yogurt (~80g)

1 tablespoon Lemon Juice

2 ounces Lean Turkey Sausage (~56g)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the sweet potato into even, bite-sized pieces.

  • 2

    Toss the sweet potato cubes, chopped red bell pepper, and diced onion with olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast in the oven for 20-25 minutes or until the sweet potato is tender and edges are crispy. Stir halfway through for even cooking.

  • 4

    While the hash is roasting, prepare the turkey sausage by slicing it into rounds and heating in a non-stick pan over medium heat until lightly browned. Set aside.

  • 5

    Bring a pot of water to a gentle simmer and poach the eggs one at a time until the whites are set but the yolks remain soft, about 3-4 minutes each.

  • 6

    For the creamy lemony sauce, whisk together the nonfat Greek yogurt and lemon juice in a small bowl. Add a pinch of salt and pepper to taste.

  • 7

    Assemble the dish by layering the crispy sweet potato hash on a plate, topping it with the browned turkey sausage, and gently placing the poached eggs on top.

  • 8

    Drizzle the creamy lemony sauce over the eggs and hash. Serve immediately and enjoy the balanced blend of flavors and textures.