YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Poached Eggs and Greens
Enjoy a savory, nutrient-packed meal featuring crispy sweet potato hash tossed with lightly sautéed onions and fresh spinach, crowned with perfectly poached eggs and a hint of lean turkey sausage. This dish offers a satisfying blend of textures and flavors—from the crispy edges of the sweet potato to the tender greens and creamy poached eggs—making it a wholesome choice any time of day.
INGREDIENTS
4 large Eggs
1 medium Sweet Potato
1 ounce Lean Turkey Sausage
1 cup Fresh Spinach
1 teaspoon Olive Oil
1/4 cup chopped Yellow Onion
Salt, Pepper & Smoked Paprika to taste
PREPARATION
Start by peeling and dicing the medium sweet potato into small cubes. Rinse the cubes and pat them dry.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the diced sweet potato and chopped yellow onion. Season with a pinch of salt, pepper, and smoked paprika.
Cook the sweet potato and onions, stirring occasionally, until the potatoes are crisp on the outside and tender on the inside, approximately 10-12 minutes.
Meanwhile, in a separate small pan, warm the lean turkey sausage if pre-cooked or gently brown it until heated through and slightly crisp around the edges.
In a saucepan with lightly simmering water, create a gentle whirlpool and carefully crack in each egg to poach them. Poach until the whites are set and the yolks are still runny, about 3-4 minutes.
Once the sweet potato hash is cooked, stir in the fresh spinach and allow it to wilt slightly, about 1-2 minutes.
Plate the crispy sweet potato hash with the sautéed onions and spinach. Add the warmed turkey sausage on top, then gently place the poached eggs over the hash.
Finish with a light sprinkle of salt and pepper if needed, and serve immediately while warm.