Crispy Sweet Potato and Kale Hash with Poached Eggs, Tofu & Turkey Sausage

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, Tofu & Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs, Tofu & Turkey Sausage

Savor a vibrant hash featuring tender sweet potato cubes, crispy edges of kale and red bell pepper, complemented by delicate poached eggs, succulent turkey sausage, and protein-rich tofu. This colorful dish delivers a satisfying mix of textures and flavors, perfect for a nutritious lunch that fuels your day.

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NUTRITION

408kcal
Protein
27.4g
Fat
19g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

100g Firm Tofu

1 Turkey Sausage Link (approx 50g)

1 medium Sweet Potato

1 cup chopped Kale

1/2 Red Bell Pepper

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Roughly chop the kale and dice the red bell pepper.

  • 2

    In a nonstick skillet, heat 1 tsp of olive oil over medium heat. Add the sweet potato cubes and sauté for 5-7 minutes until they begin to soften and develop slight crisp edges.

  • 3

    Add the diced red bell pepper and chopped kale to the skillet. Continue sautéing until the vegetables are tender and slightly crispy, about 3-4 minutes. Season with salt and pepper.

  • 4

    While the hash is finishing, prepare the protein mix. In a separate pan, lightly sear the turkey sausage link until browned on all sides, then slice it into bite-size pieces.

  • 5

    Pat the tofu dry and cut it into small cubes. Gently toss the tofu into the vegetable mixture to warm through, taking care not to break it up too much.

  • 6

    For the poached eggs, bring a small pot of water to a simmer. Crack each egg into a small cup and gently slide into the water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Using a slotted spoon, remove the eggs and place them on a paper towel to drain.

  • 7

    Plate the crispy vegetable and protein hash, then top with the poached eggs. Garnish with an extra sprinkle of salt and pepper if desired, and serve immediately.

Crispy Sweet Potato and Kale Hash with Poached Eggs, Tofu & Turkey Sausage

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, Tofu & Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs, Tofu & Turkey Sausage

Savor a vibrant hash featuring tender sweet potato cubes, crispy edges of kale and red bell pepper, complemented by delicate poached eggs, succulent turkey sausage, and protein-rich tofu. This colorful dish delivers a satisfying mix of textures and flavors, perfect for a nutritious lunch that fuels your day.

NUTRITION

408kcal
Protein
27.4g
Fat
19g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

100g Firm Tofu

1 Turkey Sausage Link (approx 50g)

1 medium Sweet Potato

1 cup chopped Kale

1/2 Red Bell Pepper

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Roughly chop the kale and dice the red bell pepper.

  • 2

    In a nonstick skillet, heat 1 tsp of olive oil over medium heat. Add the sweet potato cubes and sauté for 5-7 minutes until they begin to soften and develop slight crisp edges.

  • 3

    Add the diced red bell pepper and chopped kale to the skillet. Continue sautéing until the vegetables are tender and slightly crispy, about 3-4 minutes. Season with salt and pepper.

  • 4

    While the hash is finishing, prepare the protein mix. In a separate pan, lightly sear the turkey sausage link until browned on all sides, then slice it into bite-size pieces.

  • 5

    Pat the tofu dry and cut it into small cubes. Gently toss the tofu into the vegetable mixture to warm through, taking care not to break it up too much.

  • 6

    For the poached eggs, bring a small pot of water to a simmer. Crack each egg into a small cup and gently slide into the water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Using a slotted spoon, remove the eggs and place them on a paper towel to drain.

  • 7

    Plate the crispy vegetable and protein hash, then top with the poached eggs. Garnish with an extra sprinkle of salt and pepper if desired, and serve immediately.