Crispy Potato Hash with Savory Egg and Pepper Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato Hash with Savory Egg and Pepper Gravy

YOUR SOLIN GENERATED RECIPE

Crispy Potato Hash with Savory Egg and Pepper Gravy

Enjoy a hearty, flavorful dish featuring crispy diced potatoes, vibrant bell peppers, and caramelized onions, all tossed in a light olive oil. Topped with a perfectly cooked egg mix and enriched with a peppery, savory gravy made from lean turkey sausage and a hint of low sodium chicken broth, this dish strikes a satisfying balance of textures and taste.

Try 3 days free, then $12.99 / mo.

NUTRITION

373kcal
Protein
27.7g
Fat
13g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Yellow Onion (25g)

2 Large Eggs

1 Egg White

3 ounces Lean Turkey Sausage (85g)

1/2 cup Low Sodium Chicken Broth (120g)

1 teaspoon Olive Oil (5g)

Pinch of Black Pepper

Pinch of Smoked Paprika

Pinch of Garlic Powder

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the Russet potato into small, even cubes and chop the red bell pepper and yellow onion.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the diced potatoes, and season with a pinch of smoked paprika, garlic powder, and black pepper.

  • 3

    Cook the potatoes for about 8-10 minutes, stirring occasionally, until they start to become crispy and golden on the edges.

  • 4

    Add the chopped red bell pepper and yellow onion into the skillet, and continue to cook for another 5 minutes until the vegetables are softened.

  • 5

    In a separate pan, crumble the lean turkey sausage and cook over medium heat until lightly browned. Add the sausage into the potato mixture.

  • 6

    Pour the low sodium chicken broth into the skillet, stirring gently to combine, and let simmer for 2-3 minutes to allow the flavors to meld into a light pepper gravy.

  • 7

    While the hash is finishing, cook the eggs. You can either fry or poach them as preferred. For extra protein, whisk together 2 whole eggs and 1 egg white in a bowl and scramble them gently in a non-stick pan until just set, or cook individually as desired.

  • 8

    Plate the crispy potato hash, top with the cooked egg mixture, and drizzle any remaining pan gravy over the top. Serve warm and enjoy!

Crispy Potato Hash with Savory Egg and Pepper Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato Hash with Savory Egg and Pepper Gravy

YOUR SOLIN GENERATED RECIPE

Crispy Potato Hash with Savory Egg and Pepper Gravy

Enjoy a hearty, flavorful dish featuring crispy diced potatoes, vibrant bell peppers, and caramelized onions, all tossed in a light olive oil. Topped with a perfectly cooked egg mix and enriched with a peppery, savory gravy made from lean turkey sausage and a hint of low sodium chicken broth, this dish strikes a satisfying balance of textures and taste.

NUTRITION

373kcal
Protein
27.7g
Fat
13g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Yellow Onion (25g)

2 Large Eggs

1 Egg White

3 ounces Lean Turkey Sausage (85g)

1/2 cup Low Sodium Chicken Broth (120g)

1 teaspoon Olive Oil (5g)

Pinch of Black Pepper

Pinch of Smoked Paprika

Pinch of Garlic Powder

PREPARATION

  • 1

    Dice the Russet potato into small, even cubes and chop the red bell pepper and yellow onion.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the diced potatoes, and season with a pinch of smoked paprika, garlic powder, and black pepper.

  • 3

    Cook the potatoes for about 8-10 minutes, stirring occasionally, until they start to become crispy and golden on the edges.

  • 4

    Add the chopped red bell pepper and yellow onion into the skillet, and continue to cook for another 5 minutes until the vegetables are softened.

  • 5

    In a separate pan, crumble the lean turkey sausage and cook over medium heat until lightly browned. Add the sausage into the potato mixture.

  • 6

    Pour the low sodium chicken broth into the skillet, stirring gently to combine, and let simmer for 2-3 minutes to allow the flavors to meld into a light pepper gravy.

  • 7

    While the hash is finishing, cook the eggs. You can either fry or poach them as preferred. For extra protein, whisk together 2 whole eggs and 1 egg white in a bowl and scramble them gently in a non-stick pan until just set, or cook individually as desired.

  • 8

    Plate the crispy potato hash, top with the cooked egg mixture, and drizzle any remaining pan gravy over the top. Serve warm and enjoy!