Sweet Potato Hash with Poached Eggs and Creamy Lemon-Dill Sauce

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

Sweet Potato Hash with Poached Eggs and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Poached Eggs and Creamy Lemon-Dill Sauce

Enjoy a vibrant plate of roasted sweet potato hash accented with bell peppers and red onions, crowned with perfectly poached eggs and a drizzle of a tangy, creamy lemon-dill sauce. This recipe brings a delightful mix of textures and a burst of fresh flavors ideal for starting your day or fueling your afternoon.

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NUTRITION

354kcal
Protein
25.9g
Fat
12.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 medium Red Bell Pepper (~119g)

1/4 small Red Onion (~25g)

1 teaspoon Olive Oil (5g)

2 Large Eggs

1 lean Turkey Sausage link (~56g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 teaspoon Lemon Juice (~5g)

1 teaspoon Fresh Dill

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into small cubes and chop the red bell pepper and red onion into similar bite-sized pieces.

  • 3

    Toss the diced vegetables with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the hash is roasting, prepare the creamy lemon-dill sauce by whisking together Greek yogurt, lemon juice, fresh dill, and a pinch of salt in a small bowl.

  • 6

    Bring a pot of water to a gentle simmer and poach the eggs by creating a gentle whirlpool and carefully dropping each egg into the water. Cook until the whites are set and the yolks remain runny, about 3-4 minutes.

  • 7

    Heat the turkey sausage in a skillet over medium heat until warmed through and lightly browned, if needed.

  • 8

    To assemble, plate a generous serving of the sweet potato hash, top with the poached eggs, and add the turkey sausage on the side.

  • 9

    Drizzle the creamy lemon-dill sauce over the hash and garnish with additional fresh dill and a sprinkle of cracked black pepper. Serve immediately and enjoy.

Sweet Potato Hash with Poached Eggs and Creamy Lemon-Dill Sauce

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

Sweet Potato Hash with Poached Eggs and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Poached Eggs and Creamy Lemon-Dill Sauce

Enjoy a vibrant plate of roasted sweet potato hash accented with bell peppers and red onions, crowned with perfectly poached eggs and a drizzle of a tangy, creamy lemon-dill sauce. This recipe brings a delightful mix of textures and a burst of fresh flavors ideal for starting your day or fueling your afternoon.

NUTRITION

354kcal
Protein
25.9g
Fat
12.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 medium Red Bell Pepper (~119g)

1/4 small Red Onion (~25g)

1 teaspoon Olive Oil (5g)

2 Large Eggs

1 lean Turkey Sausage link (~56g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 teaspoon Lemon Juice (~5g)

1 teaspoon Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into small cubes and chop the red bell pepper and red onion into similar bite-sized pieces.

  • 3

    Toss the diced vegetables with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the hash is roasting, prepare the creamy lemon-dill sauce by whisking together Greek yogurt, lemon juice, fresh dill, and a pinch of salt in a small bowl.

  • 6

    Bring a pot of water to a gentle simmer and poach the eggs by creating a gentle whirlpool and carefully dropping each egg into the water. Cook until the whites are set and the yolks remain runny, about 3-4 minutes.

  • 7

    Heat the turkey sausage in a skillet over medium heat until warmed through and lightly browned, if needed.

  • 8

    To assemble, plate a generous serving of the sweet potato hash, top with the poached eggs, and add the turkey sausage on the side.

  • 9

    Drizzle the creamy lemon-dill sauce over the hash and garnish with additional fresh dill and a sprinkle of cracked black pepper. Serve immediately and enjoy.