Crispy Sweet Potato Hash with Poached Eggs

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

Crispy Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs

Enjoy a vibrant, savory dish featuring crispy diced sweet potato, colorful bell peppers, and tender onions, all tossed with fresh spinach and crowned with perfectly poached eggs. This hearty meal delivers a delightful mix of textures and flavors, balancing the natural sweetness of the potato with the zest of peppers and the rich creaminess of egg yolks.

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NUTRITION

557kcal
Protein
35.2g
Fat
29.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

5 Large Eggs

0.5 medium Red Bell Pepper

0.5 medium Green Bell Pepper

0.25 medium White Onion

2 cups Baby Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Peel and dice the sweet potato into small, even cubes.

  • 2

    Dice the red and green bell peppers and finely chop the white onion.

  • 3

    Heat the olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and sauté for about 5 minutes until the edges begin to crisp.

  • 4

    Add the bell peppers and onion to the skillet. Continue to sauté with the sweet potato for another 5-7 minutes until all the vegetables are tender and slightly caramelized.

  • 5

    Stir in the baby spinach and cook just until it wilts, about 1-2 minutes.

  • 6

    Bring a small pot of water to a gentle simmer. Crack each egg into a small cup and carefully slide them one at a time into the simmering water to poach. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired.

  • 7

    Plate a generous portion of the crispy vegetable hash and top with the poached eggs. Season with salt and pepper to taste before serving.

Crispy Sweet Potato Hash with Poached Eggs

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

Crispy Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs

Enjoy a vibrant, savory dish featuring crispy diced sweet potato, colorful bell peppers, and tender onions, all tossed with fresh spinach and crowned with perfectly poached eggs. This hearty meal delivers a delightful mix of textures and flavors, balancing the natural sweetness of the potato with the zest of peppers and the rich creaminess of egg yolks.

NUTRITION

557kcal
Protein
35.2g
Fat
29.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

5 Large Eggs

0.5 medium Red Bell Pepper

0.5 medium Green Bell Pepper

0.25 medium White Onion

2 cups Baby Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Peel and dice the sweet potato into small, even cubes.

  • 2

    Dice the red and green bell peppers and finely chop the white onion.

  • 3

    Heat the olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and sauté for about 5 minutes until the edges begin to crisp.

  • 4

    Add the bell peppers and onion to the skillet. Continue to sauté with the sweet potato for another 5-7 minutes until all the vegetables are tender and slightly caramelized.

  • 5

    Stir in the baby spinach and cook just until it wilts, about 1-2 minutes.

  • 6

    Bring a small pot of water to a gentle simmer. Crack each egg into a small cup and carefully slide them one at a time into the simmering water to poach. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired.

  • 7

    Plate a generous portion of the crispy vegetable hash and top with the poached eggs. Season with salt and pepper to taste before serving.