YOUR SOLIN GENERATED RECIPE
Savory Crispy Roasted Sweet Potato and Egg Hash
Enjoy a hearty yet light dish featuring crispy roasted sweet potato cubes tossed with vibrant bell peppers and fresh spinach, crowned with a savory mix of eggs and lean turkey sausage. This dish delivers a satisfying crunch and delightful blend of textures and flavors that work beautifully for any time of day.
INGREDIENTS
1 medium Sweet Potato (130g)
2 large Whole Eggs
2 large Egg Whites
1 serving Lean Turkey Sausage (50g)
1 cup Spinach (30g)
1/2 cup diced Bell Pepper (75g)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Place cubes on a baking sheet and drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
Roast the sweet potato in the preheated oven for 20-25 minutes, or until tender and crispy, stirring halfway through for even cooking.
While the sweet potato is roasting, dice the bell pepper and roughly chop the spinach. Slice the turkey sausage into small rounds.
In a non-stick skillet over medium heat, add the turkey sausage slices and sauté for about 3-4 minutes until lightly browned. Add the bell pepper and spinach, cooking for another 2 minutes until the vegetables are tender.
In a small bowl, whisk together the whole eggs and egg whites until smooth. Pour the egg mixture over the sautéed vegetables and turkey sausage in the skillet. Cook gently, stirring occasionally, until the eggs are softly scrambled and just set.
Once the sweet potatoes are roasted, add them to the skillet and gently mix with the egg and vegetable mixture. Adjust seasoning with salt and pepper as needed.
Serve warm and enjoy this savory, nutrient-packed hash any time of day.