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

Enjoy a vibrant hash featuring lightly crisped sweet potato cubes and tender kale tossed with a hint of garlic and onion, finished with perfectly poached eggs and a sprinkle of black beans for an added protein boost. This dish melds textures and flavors for a satisfying start to your day, or alternatively a nourishing lunch or dinner.

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NUTRITION

572kcal
Protein
34.5g
Fat
25.6g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1 cup chopped Kale (67g)

1/3 cup cooked Black Beans (85g)

4 large Eggs

1 tsp Olive Oil

1/4 cup diced Onion (40g)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small cubes for even crisping.

  • 2

    Rinse and roughly chop the kale, removing thick stems.

  • 3

    In a medium skillet over medium heat, warm 1 tsp of olive oil. Add the diced onion and minced garlic, sautéing until fragrant and translucent.

  • 4

    Add the sweet potato cubes to the skillet. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften and develop a light crisp on the edges.

  • 5

    Toss in the chopped kale and continue to cook for another 3-4 minutes until the kale wilts and the sweet potato is tender.

  • 6

    Stir in the 1/3 cup of cooked black beans, warming them through. Season with salt and pepper to taste.

  • 7

    Meanwhile, bring a pot of water to a gentle simmer. Poach the eggs individually by cracking an egg into a small bowl, then gently sliding it into the water. Cook each egg for about 3-4 minutes until the whites are set while the yolks remain runny. Remove with a slotted spoon.

  • 8

    Plate the sweet potato and kale hash, and carefully top with the poached eggs. Garnish with a final pinch of salt and pepper if needed, and serve immediately.

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

Enjoy a vibrant hash featuring lightly crisped sweet potato cubes and tender kale tossed with a hint of garlic and onion, finished with perfectly poached eggs and a sprinkle of black beans for an added protein boost. This dish melds textures and flavors for a satisfying start to your day, or alternatively a nourishing lunch or dinner.

NUTRITION

572kcal
Protein
34.5g
Fat
25.6g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (130g)

1 cup chopped Kale (67g)

1/3 cup cooked Black Beans (85g)

4 large Eggs

1 tsp Olive Oil

1/4 cup diced Onion (40g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small cubes for even crisping.

  • 2

    Rinse and roughly chop the kale, removing thick stems.

  • 3

    In a medium skillet over medium heat, warm 1 tsp of olive oil. Add the diced onion and minced garlic, sautéing until fragrant and translucent.

  • 4

    Add the sweet potato cubes to the skillet. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften and develop a light crisp on the edges.

  • 5

    Toss in the chopped kale and continue to cook for another 3-4 minutes until the kale wilts and the sweet potato is tender.

  • 6

    Stir in the 1/3 cup of cooked black beans, warming them through. Season with salt and pepper to taste.

  • 7

    Meanwhile, bring a pot of water to a gentle simmer. Poach the eggs individually by cracking an egg into a small bowl, then gently sliding it into the water. Cook each egg for about 3-4 minutes until the whites are set while the yolks remain runny. Remove with a slotted spoon.

  • 8

    Plate the sweet potato and kale hash, and carefully top with the poached eggs. Garnish with a final pinch of salt and pepper if needed, and serve immediately.