YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Fresh Spinach and Sunny-Side Up Eggs
Enjoy a vibrant, nutrient-packed dish featuring crispy sweet potato hash, fresh sautéed spinach, and perfectly cooked sunny-side up eggs accented by a boost of black beans for extra protein. This versatile meal delivers a satisfying balance of textures and flavors, making it a delicious choice for any time of day.
INGREDIENTS
3 whole eggs
2 egg whites
1 medium sweet potato
2 cups fresh spinach
1/2 small yellow onion
1/2 small red bell pepper
1/4 cup black beans (drained, rinsed)
1 tsp olive oil
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Peel and dice the sweet potato into small cubes. Finely chop the half onion and red bell pepper.
Add the sweet potato cubes to the heated skillet and cook for about 8-10 minutes until they start to soften and develop a golden, crispy exterior, stirring occasionally.
Stir in the chopped onion and red bell pepper, cooking for an additional 3-4 minutes until the vegetables begin to soften.
Add the fresh spinach and black beans, and cook until the spinach is wilted, about 1-2 minutes. Season the hash with salt and pepper to taste.
In a separate non-stick pan, cook the eggs by adding the whole eggs and egg whites to create sunny-side up eggs. Cook until the whites are set but the yolks remain runny, about 3-4 minutes, or to your desired doneness.
Plate a generous portion of the sweet potato hash and top with the sunny-side up eggs. Enjoy immediately!