YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Poached Egg, Avocado, and Turkey Sausage
A delightful, nutrient-packed dish featuring crispy sweet potato cubes sautéed with red onion and bell pepper, paired with perfectly poached eggs, savory turkey sausage, and creamy avocado. This colorful and satisfying meal is as visually appealing as it is delicious, delivering a harmonious blend of textures and balanced flavors to energize your day.
INGREDIENTS
1 medium Sweet Potato (114g)
3 ounces Turkey Sausage (85g)
2 Large Eggs
1/4 Avocado (50g)
1 tsp Olive Oil
1/4 cup diced Red Onion (40g)
1/4 cup diced Red Bell Pepper (38g)
Salt, Pepper, and Paprika to taste
PREPARATION
Peel (if desired) and dice the sweet potato into small cubes for a crispy texture.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the diced sweet potato, red onion, and red bell pepper. Season lightly with salt, pepper, and a dash of paprika.
Sauté the vegetables for about 8-10 minutes, stirring occasionally until the sweet potato is tender and slightly crispy on the edges.
While the hash is cooking, heat a small saucepan of water to a gentle simmer for poaching the eggs. Crack the eggs individually into a small ramekin and gently slide them into the simmering water. Poach each egg for about 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and set aside.
In a separate pan or during the last few minutes of cooking the hash, lightly warm the turkey sausage slices until heated through and slightly browned.
Plate the sautéed sweet potato hash and turkey sausage. Top with the poached eggs and arrange the avocado slices (or cubes) on the side.
Finish with an extra pinch of salt, a grind of black pepper, and an optional drizzle of olive oil if desired. Serve immediately.