Crispy Sweet Potato and Kale Hash with Fried Egg

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 Egg

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Fried Egg

A hearty and crisp hash featuring tender sweet potatoes sautéed with kale, red bell peppers, and onions, accented by protein-rich chickpeas and topped with a perfectly fried egg. The dish offers a delightful blend of textures and flavors for a satisfying meal any time of day.

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NUTRITION

412kcal
Protein
19.3g
Fat
12.4g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup chopped Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

1/4 cup Cooked Chickpeas

3 Large Eggs

Salt & Pepper to taste

Pinch of Smoked Paprika

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Dice the red bell pepper and onion, and roughly chop the kale.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 5-7 minutes until they begin to soften and slightly crisp up.

  • 4

    Stir in the red bell pepper and onion. Continue sautéing for another 3-4 minutes until the veggies are tender.

  • 5

    Add the kale and chickpeas to the skillet, season with salt, pepper, and a pinch of smoked paprika. Cook for an additional 2-3 minutes until the kale is wilted and chickpeas are warmed through.

  • 6

    In a separate small pan, crack the eggs and fry them sunny side up to your desired doneness.

  • 7

    Plate the crispy hash and carefully top with the fried eggs. Serve immediately.

Crispy Sweet Potato and Kale Hash with Fried Egg

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 Egg

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Fried Egg

A hearty and crisp hash featuring tender sweet potatoes sautéed with kale, red bell peppers, and onions, accented by protein-rich chickpeas and topped with a perfectly fried egg. The dish offers a delightful blend of textures and flavors for a satisfying meal any time of day.

NUTRITION

412kcal
Protein
19.3g
Fat
12.4g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup chopped Kale

1/2 cup chopped Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

1/4 cup Cooked Chickpeas

3 Large Eggs

Salt & Pepper to taste

Pinch of Smoked Paprika

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Dice the red bell pepper and onion, and roughly chop the kale.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 5-7 minutes until they begin to soften and slightly crisp up.

  • 4

    Stir in the red bell pepper and onion. Continue sautéing for another 3-4 minutes until the veggies are tender.

  • 5

    Add the kale and chickpeas to the skillet, season with salt, pepper, and a pinch of smoked paprika. Cook for an additional 2-3 minutes until the kale is wilted and chickpeas are warmed through.

  • 6

    In a separate small pan, crack the eggs and fry them sunny side up to your desired doneness.

  • 7

    Plate the crispy hash and carefully top with the fried eggs. Serve immediately.