Hearty Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Hearty Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Hearty Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant and nourishing hash that combines the earthy sweetness of roasted sweet potatoes with the nutrient-rich crunch of kale, accented by the bright pop of red bell pepper and red onion. Topped with perfectly cooked sunny-side up eggs and savory lean turkey sausage, this dish is a balanced, colorful medley that not only pleases the palate but also supports your daily protein and calorie goals.

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NUTRITION

418kcal
Protein
27.2g
Fat
15.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup chopped Kale (~67g)

1/2 medium Red Bell Pepper (~75g)

1/4 medium Red Onion (~40g)

3 Large Eggs

3 ounces Lean Turkey Sausage (~85g)

1/2 tablespoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, heat the remaining olive oil in a skillet over medium heat. Sauté the chopped red onion and red bell pepper for about 3-4 minutes until softened.

  • 4

    Add the chopped kale to the skillet and cook for an additional 2-3 minutes until wilted.

  • 5

    Slice the lean turkey sausage into rounds and add to the skillet. Cook for about 3-4 minutes until heated through and lightly browned.

  • 6

    Once the roasted sweet potato is done, gently fold it into the vegetable and sausage mixture in the skillet.

  • 7

    In a separate non-stick pan, cook the eggs sunny-side up by heating a small amount of oil over low heat, cracking the eggs into the pan, and cooking until the whites are set but the yolks remain runny. Season with salt and pepper.

  • 8

    Plate the hash mixture and top with the sunny-side up eggs. Serve immediately.

Hearty Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Hearty Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Hearty Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant and nourishing hash that combines the earthy sweetness of roasted sweet potatoes with the nutrient-rich crunch of kale, accented by the bright pop of red bell pepper and red onion. Topped with perfectly cooked sunny-side up eggs and savory lean turkey sausage, this dish is a balanced, colorful medley that not only pleases the palate but also supports your daily protein and calorie goals.

NUTRITION

418kcal
Protein
27.2g
Fat
15.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup chopped Kale (~67g)

1/2 medium Red Bell Pepper (~75g)

1/4 medium Red Onion (~40g)

3 Large Eggs

3 ounces Lean Turkey Sausage (~85g)

1/2 tablespoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, heat the remaining olive oil in a skillet over medium heat. Sauté the chopped red onion and red bell pepper for about 3-4 minutes until softened.

  • 4

    Add the chopped kale to the skillet and cook for an additional 2-3 minutes until wilted.

  • 5

    Slice the lean turkey sausage into rounds and add to the skillet. Cook for about 3-4 minutes until heated through and lightly browned.

  • 6

    Once the roasted sweet potato is done, gently fold it into the vegetable and sausage mixture in the skillet.

  • 7

    In a separate non-stick pan, cook the eggs sunny-side up by heating a small amount of oil over low heat, cracking the eggs into the pan, and cooking until the whites are set but the yolks remain runny. Season with salt and pepper.

  • 8

    Plate the hash mixture and top with the sunny-side up eggs. Serve immediately.