Crispy Sweet Potato Hash with Fried Eggs and Avocado

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

Crispy Sweet Potato Hash with Fried Eggs and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Fried Eggs and Avocado

Savor a hearty and flavorful hash featuring crispy roasted sweet potato cubes, perfectly fried eggs enriched with a blend of whole eggs and egg whites, a sprinkle of nutritious black beans, and a refreshing touch of creamy avocado. This balanced dish boasts a delightful mix of textures and natural flavors, ideal for a satisfying meal any time of day.

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NUTRITION

340kcal
Protein
16.4g
Fat
14.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 large Whole Eggs (~150g total)

2 large Egg Whites (~66g total)

1/4 cup Black Beans (~43g)

1/4 Avocado (~50g)

1 tsp Olive Oil Spray

Seasonings (Salt, Pepper, Paprika)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss the cubes with a light spray of olive oil and season with salt, pepper, and a pinch of paprika.

  • 3

    Spread the sweet potato cubes onto a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring once halfway, until the edges are crispy.

  • 4

    While the sweet potato is roasting, combine the 3 whole eggs and 2 egg whites in a bowl. Whisk gently with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and lightly spray with olive oil. Pour in the egg mixture to fry, allowing the eggs to set until the whites are firm while keeping the yolks slightly runny, or cook to your preferred doneness.

  • 6

    Warm the black beans gently in a small saucepan or microwave for 1-2 minutes.

  • 7

    Assemble the hash by placing the roasted sweet potato cubes on a plate, topping them with the fried eggs and warmed black beans.

  • 8

    Slice the avocado and arrange the slices over the hash. Finish with an extra sprinkle of pepper or paprika if desired.

Crispy Sweet Potato Hash with Fried Eggs and Avocado

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

Crispy Sweet Potato Hash with Fried Eggs and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Fried Eggs and Avocado

Savor a hearty and flavorful hash featuring crispy roasted sweet potato cubes, perfectly fried eggs enriched with a blend of whole eggs and egg whites, a sprinkle of nutritious black beans, and a refreshing touch of creamy avocado. This balanced dish boasts a delightful mix of textures and natural flavors, ideal for a satisfying meal any time of day.

NUTRITION

340kcal
Protein
16.4g
Fat
14.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 large Whole Eggs (~150g total)

2 large Egg Whites (~66g total)

1/4 cup Black Beans (~43g)

1/4 Avocado (~50g)

1 tsp Olive Oil Spray

Seasonings (Salt, Pepper, Paprika)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss the cubes with a light spray of olive oil and season with salt, pepper, and a pinch of paprika.

  • 3

    Spread the sweet potato cubes onto a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring once halfway, until the edges are crispy.

  • 4

    While the sweet potato is roasting, combine the 3 whole eggs and 2 egg whites in a bowl. Whisk gently with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and lightly spray with olive oil. Pour in the egg mixture to fry, allowing the eggs to set until the whites are firm while keeping the yolks slightly runny, or cook to your preferred doneness.

  • 6

    Warm the black beans gently in a small saucepan or microwave for 1-2 minutes.

  • 7

    Assemble the hash by placing the roasted sweet potato cubes on a plate, topping them with the fried eggs and warmed black beans.

  • 8

    Slice the avocado and arrange the slices over the hash. Finish with an extra sprinkle of pepper or paprika if desired.