Crispy Bacon and Roasted Sweet Potato 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 Bacon and Roasted Sweet Potato Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Bacon and Roasted Sweet Potato Hash with Sunny-Side Up Eggs

Savor the contrast of crispy bacon and tender roasted sweet potatoes, perfectly complemented by golden sunny-side up eggs. This dish blends the sweetness of roasted tubers with the savory, smoky flavor of bacon, making it a delightful, well-balanced meal suitable for any time of day.

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NUTRITION

333kcal
Protein
13.3g
Fat
13.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

3 slices Crispy Bacon

1 medium Sweet Potato

1 tsp Olive Oil

1/2 Red Bell Pepper

1 small Yellow Onion

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PREPARATION

  • 1

    Preheat the oven to 425°F. Wash and dice the sweet potato into bite-sized cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet along with diced red bell pepper and chopped yellow onion.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, cook the bacon in a skillet over medium heat until crispy. Remove and place on paper towels to drain excess fat.

  • 5

    In a separate non-stick skillet, heat a small amount of bacon fat or olive oil and fry the eggs sunny-side up until the whites are set but the yolks remain runny.

  • 6

    Assemble the plate by placing a generous portion of the roasted sweet potato hash, topping with crispy bacon, and then laying the sunny-side up eggs on top. Season with additional salt and pepper as desired.

Crispy Bacon and Roasted Sweet Potato 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 Bacon and Roasted Sweet Potato Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Bacon and Roasted Sweet Potato Hash with Sunny-Side Up Eggs

Savor the contrast of crispy bacon and tender roasted sweet potatoes, perfectly complemented by golden sunny-side up eggs. This dish blends the sweetness of roasted tubers with the savory, smoky flavor of bacon, making it a delightful, well-balanced meal suitable for any time of day.

NUTRITION

333kcal
Protein
13.3g
Fat
13.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

3 slices Crispy Bacon

1 medium Sweet Potato

1 tsp Olive Oil

1/2 Red Bell Pepper

1 small Yellow Onion

PREPARATION

  • 1

    Preheat the oven to 425°F. Wash and dice the sweet potato into bite-sized cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet along with diced red bell pepper and chopped yellow onion.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, cook the bacon in a skillet over medium heat until crispy. Remove and place on paper towels to drain excess fat.

  • 5

    In a separate non-stick skillet, heat a small amount of bacon fat or olive oil and fry the eggs sunny-side up until the whites are set but the yolks remain runny.

  • 6

    Assemble the plate by placing a generous portion of the roasted sweet potato hash, topping with crispy bacon, and then laying the sunny-side up eggs on top. Season with additional salt and pepper as desired.