Crispy Sweet Potato Hash with Molten Eggs and Greens

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

Crispy Sweet Potato Hash with Molten Eggs and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Molten Eggs and Greens

Savor the hearty blend of crispy roasted sweet potato cubes, vibrant red bell pepper, and thinly sliced onion, all tossed with fresh spinach and crowned with perfectly molten eggs. This dish delivers a delightful mix of textures and flavors—from the satisfying crisp of the hash to the creamy, rich eggs—making it a versatile meal for any time of day.

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NUTRITION

270kcal
Protein
14.1g
Fat
9.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 large Whole Eggs

2 large Egg Whites

1/2 medium Red Bell Pepper

1/4 cup diced Onion

1 cup Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

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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 them with a little olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for 20-25 minutes until crisp and tender, stirring halfway through.

  • 4

    While the sweet potato is roasting, dice the red bell pepper and onion, and roughly chop the spinach.

  • 5

    Heat a non-stick skillet over medium heat with a splash of olive oil. Sauté the diced red bell pepper and onion for 3-4 minutes until they start to soften.

  • 6

    Add the spinach to the skillet and cook for another 1-2 minutes until just wilted.

  • 7

    In a separate pan or the same skillet carefully create small wells among the vegetables and crack in the 4 whole eggs along with the 2 egg whites, keeping the yolks intact for a molten center. Season with a pinch of salt and pepper.

  • 8

    Cover the pan with a lid and allow the eggs to cook for 3-4 minutes, or until the whites are set but the yolks remain runny.

  • 9

    Once the sweet potato hash is roasted, gently mix it into the sautéed vegetables and eggs, or serve the roasted sweet potatoes as a crispy base with the molten eggs and greens layered on top.

  • 10

    Serve immediately and enjoy the medley of crispy, tender, and rich flavors.

Crispy Sweet Potato Hash with Molten Eggs and Greens

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

Crispy Sweet Potato Hash with Molten Eggs and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Molten Eggs and Greens

Savor the hearty blend of crispy roasted sweet potato cubes, vibrant red bell pepper, and thinly sliced onion, all tossed with fresh spinach and crowned with perfectly molten eggs. This dish delivers a delightful mix of textures and flavors—from the satisfying crisp of the hash to the creamy, rich eggs—making it a versatile meal for any time of day.

NUTRITION

270kcal
Protein
14.1g
Fat
9.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 large Whole Eggs

2 large Egg Whites

1/2 medium Red Bell Pepper

1/4 cup diced Onion

1 cup Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss them with a little olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for 20-25 minutes until crisp and tender, stirring halfway through.

  • 4

    While the sweet potato is roasting, dice the red bell pepper and onion, and roughly chop the spinach.

  • 5

    Heat a non-stick skillet over medium heat with a splash of olive oil. Sauté the diced red bell pepper and onion for 3-4 minutes until they start to soften.

  • 6

    Add the spinach to the skillet and cook for another 1-2 minutes until just wilted.

  • 7

    In a separate pan or the same skillet carefully create small wells among the vegetables and crack in the 4 whole eggs along with the 2 egg whites, keeping the yolks intact for a molten center. Season with a pinch of salt and pepper.

  • 8

    Cover the pan with a lid and allow the eggs to cook for 3-4 minutes, or until the whites are set but the yolks remain runny.

  • 9

    Once the sweet potato hash is roasted, gently mix it into the sautéed vegetables and eggs, or serve the roasted sweet potatoes as a crispy base with the molten eggs and greens layered on top.

  • 10

    Serve immediately and enjoy the medley of crispy, tender, and rich flavors.