YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs
Enjoy a vibrant, nutrient-rich hash that marries crispy sweet potato and tender kale with lean turkey sausage, all topped with perfectly sunny-side up eggs. This dish offers a balance of hearty textures and fresh flavors, accented with aromatic garlic, red onion, and a hint of smoked paprika, making for a satisfying meal any time of day.
INGREDIENTS
1 medium Sweet Potato (~114g)
1 cup chopped Kale (~67g)
1 tbsp Extra Virgin Olive Oil
1/4 medium Red Onion (~30g)
1 clove Garlic
3 large Eggs
2 oz Turkey Sausage
1/2 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse and chop the kale, and thinly slice the red onion.
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and sauté for 5-7 minutes until they start to soften.
Add the red onion and minced garlic to the skillet, cooking for an additional 2 minutes.
Stir in the chopped kale and sprinkle with smoked paprika, salt, and pepper. Continue to cook until the kale wilts and the sweet potatoes are tender and slightly crispy, about 3-4 more minutes.
In a separate non-stick pan, cook the turkey sausage (if not pre-cooked) until lightly browned. If already cooked, add the sausage slices to the hash to warm through.
Create small wells in the hash and carefully crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, cook the eggs in a separate pan sunny-side up if preferred.
Gently combine the turkey sausage with the hash, and serve immediately, ensuring each serving receives a perfectly cooked egg on top.