Crispy Sweet Potato and Egg Hash with Sautéed Kale

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

Crispy Sweet Potato and Egg Hash with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Kale

Enjoy this wholesome hash where crispy sweet potato meets perfectly cooked eggs and vibrant sautéed kale. A delightful mix of textures and flavors, accented by sweet red bell pepper and a hint of caramelized onion, this dish awakens your palate and fuels your day with clean, balanced nutrition.

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NUTRITION

558kcal
Protein
34.8g
Fat
29.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato (approx. 130g)

1 cup chopped Kale (approx. 67g)

1/2 Red Bell Pepper (approx. 45g)

1/4 small Yellow Onion (approx. 25g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Peel and dice the sweet potato into small, even cubes to ensure they crisp nicely.

  • 2

    Dice the red bell pepper and finely chop the yellow onion.

  • 3

    Heat a non-stick skillet over medium heat with olive oil. Add diced sweet potato and season lightly with salt and pepper.

  • 4

    Allow the sweet potato to cook undisturbed for 5-7 minutes until it begins to brown, then stir in the onion and bell pepper. Continue cooking for an additional 3-4 minutes until vegetables are tender and slightly crispy.

  • 5

    Add chopped kale to the skillet and sauté for 2 minutes until just wilted.

  • 6

    Make small wells in the hash and crack the eggs into them. Cover the skillet and cook until the eggs reach your desired doneness (about 4-5 minutes for slightly runny yolks).

  • 7

    Season with additional salt and pepper if desired, and serve warm.

Crispy Sweet Potato and Egg Hash with Sautéed Kale

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

Crispy Sweet Potato and Egg Hash with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Kale

Enjoy this wholesome hash where crispy sweet potato meets perfectly cooked eggs and vibrant sautéed kale. A delightful mix of textures and flavors, accented by sweet red bell pepper and a hint of caramelized onion, this dish awakens your palate and fuels your day with clean, balanced nutrition.

NUTRITION

558kcal
Protein
34.8g
Fat
29.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato (approx. 130g)

1 cup chopped Kale (approx. 67g)

1/2 Red Bell Pepper (approx. 45g)

1/4 small Yellow Onion (approx. 25g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Peel and dice the sweet potato into small, even cubes to ensure they crisp nicely.

  • 2

    Dice the red bell pepper and finely chop the yellow onion.

  • 3

    Heat a non-stick skillet over medium heat with olive oil. Add diced sweet potato and season lightly with salt and pepper.

  • 4

    Allow the sweet potato to cook undisturbed for 5-7 minutes until it begins to brown, then stir in the onion and bell pepper. Continue cooking for an additional 3-4 minutes until vegetables are tender and slightly crispy.

  • 5

    Add chopped kale to the skillet and sauté for 2 minutes until just wilted.

  • 6

    Make small wells in the hash and crack the eggs into them. Cover the skillet and cook until the eggs reach your desired doneness (about 4-5 minutes for slightly runny yolks).

  • 7

    Season with additional salt and pepper if desired, and serve warm.