Crispy Sweet Potato and Kale Hash with Poached 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 Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

Savor a vibrant plate of crispy sweet potato and tender kale harmoniously mixed with mild red onion, bell pepper, and garlic, all lightly sautéed in olive oil. Topped with perfectly poached eggs and hearty black beans for an extra protein boost, this dish delights with its warm, comforting textures and a burst of fresh, natural flavors.

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NUTRITION

548kcal
Protein
31.2g
Fat
24.6g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup chopped Kale (67g)

1/4 cup diced Red Onion (40g)

1/4 cup diced Red Bell Pepper (38g)

1 clove Garlic (3g)

2/3 tablespoon Olive Oil (9g)

3 large Eggs

1/2 cup Black Beans (130g)

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat, then add the olive oil.

  • 2

    Dice the sweet potato into small cubes for quicker cooking. Add them to the pan and sauté for about 5-7 minutes until they begin to soften.

  • 3

    Add the chopped kale, diced red onion, and red bell pepper along with the minced garlic. Season lightly with salt and pepper. Continue to sauté until the sweet potatoes are tender and the vegetables are slightly crispy around the edges, about another 5 minutes.

  • 4

    While the hash finishes cooking, bring a small pot of water to a gentle simmer. Crack the eggs into separate small bowls or ramekins.

  • 5

    Create a gentle whirlpool in the simmering water and carefully slide in an egg. Poach each egg for about 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and repeat for the remaining eggs.

  • 6

    Warm the black beans in a small saucepan or in the microwave, seasoning briefly with salt and pepper if desired.

  • 7

    To plate, serve a generous portion of sweet potato and kale hash topped with the poached eggs and a side of seasoned black beans. Enjoy immediately while warm.

Crispy Sweet Potato and Kale Hash with Poached 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 Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

Savor a vibrant plate of crispy sweet potato and tender kale harmoniously mixed with mild red onion, bell pepper, and garlic, all lightly sautéed in olive oil. Topped with perfectly poached eggs and hearty black beans for an extra protein boost, this dish delights with its warm, comforting textures and a burst of fresh, natural flavors.

NUTRITION

548kcal
Protein
31.2g
Fat
24.6g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup chopped Kale (67g)

1/4 cup diced Red Onion (40g)

1/4 cup diced Red Bell Pepper (38g)

1 clove Garlic (3g)

2/3 tablespoon Olive Oil (9g)

3 large Eggs

1/2 cup Black Beans (130g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat, then add the olive oil.

  • 2

    Dice the sweet potato into small cubes for quicker cooking. Add them to the pan and sauté for about 5-7 minutes until they begin to soften.

  • 3

    Add the chopped kale, diced red onion, and red bell pepper along with the minced garlic. Season lightly with salt and pepper. Continue to sauté until the sweet potatoes are tender and the vegetables are slightly crispy around the edges, about another 5 minutes.

  • 4

    While the hash finishes cooking, bring a small pot of water to a gentle simmer. Crack the eggs into separate small bowls or ramekins.

  • 5

    Create a gentle whirlpool in the simmering water and carefully slide in an egg. Poach each egg for about 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and repeat for the remaining eggs.

  • 6

    Warm the black beans in a small saucepan or in the microwave, seasoning briefly with salt and pepper if desired.

  • 7

    To plate, serve a generous portion of sweet potato and kale hash topped with the poached eggs and a side of seasoned black beans. Enjoy immediately while warm.