Crispy Sweet Potato and Kale Hash with Sunny-Side Up 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 Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant, savory hash featuring tender sweet potato cubes and crisped kale mixed with caramelized red onion, topped with perfectly cooked sunny-side up eggs enriched with extra egg whites for an extra protein punch. The dish is finished with a drizzle of olive oil, infusing the hash with a rich, smooth flavor that harmonizes with the freshness of the vegetables.

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NUTRITION

364kcal
Protein
14.1g
Fat
19.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 cup chopped Kale (67g)

0.5 small Red Onion (25g)

1 tablespoon Olive Oil (13.5g)

3 Large Whole Eggs

4 Large Egg Whites

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PREPARATION

  • 1

    Preheat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Peel and dice the sweet potato into small cubes for even crisping. Finely slice half a red onion.

  • 3

    Add the diced sweet potato and sliced red onion to the skillet. Sauté for about 8-10 minutes until the sweet potatoes begin to soften and edges start to crisp.

  • 4

    Stir in the chopped kale and continue to cook for an additional 3-4 minutes until the kale wilts and integrates with the hash. Season with salt and pepper to taste.

  • 5

    Meanwhile, in a separate non-stick pan over low-medium heat, gently cook the 3 whole eggs sunny side up. In the same pan (or in a separate area if preferred), lightly cook the 4 egg whites as a delicate omelette or fold them into the eggs, ensuring they remain visibly set.

  • 6

    Plate the sweet potato and kale hash and carefully top with the sunny-side up eggs and egg whites, arranging them attractively. Serve immediately while warm.

Crispy Sweet Potato and Kale Hash with Sunny-Side Up 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 Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant, savory hash featuring tender sweet potato cubes and crisped kale mixed with caramelized red onion, topped with perfectly cooked sunny-side up eggs enriched with extra egg whites for an extra protein punch. The dish is finished with a drizzle of olive oil, infusing the hash with a rich, smooth flavor that harmonizes with the freshness of the vegetables.

NUTRITION

364kcal
Protein
14.1g
Fat
19.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1 cup chopped Kale (67g)

0.5 small Red Onion (25g)

1 tablespoon Olive Oil (13.5g)

3 Large Whole Eggs

4 Large Egg Whites

PREPARATION

  • 1

    Preheat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.

  • 2

    Peel and dice the sweet potato into small cubes for even crisping. Finely slice half a red onion.

  • 3

    Add the diced sweet potato and sliced red onion to the skillet. Sauté for about 8-10 minutes until the sweet potatoes begin to soften and edges start to crisp.

  • 4

    Stir in the chopped kale and continue to cook for an additional 3-4 minutes until the kale wilts and integrates with the hash. Season with salt and pepper to taste.

  • 5

    Meanwhile, in a separate non-stick pan over low-medium heat, gently cook the 3 whole eggs sunny side up. In the same pan (or in a separate area if preferred), lightly cook the 4 egg whites as a delicate omelette or fold them into the eggs, ensuring they remain visibly set.

  • 6

    Plate the sweet potato and kale hash and carefully top with the sunny-side up eggs and egg whites, arranging them attractively. Serve immediately while warm.