YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Kale Hash with Poached Eggs
A vibrant, hearty hash featuring crispy sweet potato cubes, nutrient-packed kale, savory turkey sausage crumbles, and perfectly poached eggs. This dish delivers a satisfying blend of textures and flavors—from the caramelized edges of the sweet potato to the fresh, slightly bitter kale—making it a versatile meal for any time of day.
INGREDIENTS
1 medium Sweet Potato (150g)
2 cups Kale (raw, approx. 67g)
3 ounces Turkey Sausage (cooked)
3 large Eggs
1/4 cup diced Yellow Onion
1 clove Garlic
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes for a crispy texture.
Heat olive oil in a non-stick skillet over medium heat. Add the diced sweet potato and cook until lightly browned and nearly tender, stirring occasionally.
Add the diced onion and minced garlic to the skillet; sauté until the onion becomes translucent.
Crumble or slice the turkey sausage and add it to the skillet. Continue cooking until the sausage is heated through and begins to brown slightly.
Toss in the kale and season the mixture with salt and pepper. Cook until the kale is wilted but still vibrant, about 2-3 minutes.
Meanwhile, bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
Carefully remove the poached eggs with a slotted spoon and plate the sweet potato, kale, and sausage hash.
Top the hash with the poached eggs and serve immediately, adjusting seasoning if necessary.