Crispy Sweet Potato and Kale Hash with Sunny-Side Up 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 Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a hearty hash featuring crispy roasted sweet potato cubes tossed with fresh kale, black beans for an extra protein boost, and perfectly cooked sunny-side up eggs enriched with a light drizzle of olive oil and a pinch of smoked paprika. This dish offers a delightful balance of textures and flavors that is both satisfying and nutritionally balanced.

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NUTRITION

389kcal
Protein
22.1g
Fat
11.2g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1 medium sweet potato

1 cup chopped kale

1/2 cup cooked black beans

2 teaspoons olive oil

1/2 teaspoon smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until crisp on the edges.

  • 3

    While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the chopped kale and sauté for 2-3 minutes until just wilted. Stir in the cooked black beans and season lightly with salt and pepper.

  • 4

    In a separate non-stick pan, cook the whole eggs and egg whites sunny-side up over low heat to keep the yolks runny but ensure the whites are set. Season with a pinch of salt and pepper.

  • 5

    Once the sweet potatoes are crispy, combine them with the sautéed kale and black beans in a serving bowl or plate.

  • 6

    Top the hash with the sunny-side up eggs and serve immediately, enjoying the mix of crispy, tender, and fresh flavors.

Crispy Sweet Potato and Kale Hash with Sunny-Side Up 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 Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a hearty hash featuring crispy roasted sweet potato cubes tossed with fresh kale, black beans for an extra protein boost, and perfectly cooked sunny-side up eggs enriched with a light drizzle of olive oil and a pinch of smoked paprika. This dish offers a delightful balance of textures and flavors that is both satisfying and nutritionally balanced.

NUTRITION

389kcal
Protein
22.1g
Fat
11.2g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1 medium sweet potato

1 cup chopped kale

1/2 cup cooked black beans

2 teaspoons olive oil

1/2 teaspoon smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until crisp on the edges.

  • 3

    While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the chopped kale and sauté for 2-3 minutes until just wilted. Stir in the cooked black beans and season lightly with salt and pepper.

  • 4

    In a separate non-stick pan, cook the whole eggs and egg whites sunny-side up over low heat to keep the yolks runny but ensure the whites are set. Season with a pinch of salt and pepper.

  • 5

    Once the sweet potatoes are crispy, combine them with the sautéed kale and black beans in a serving bowl or plate.

  • 6

    Top the hash with the sunny-side up eggs and serve immediately, enjoying the mix of crispy, tender, and fresh flavors.