Crispy Sweet Potato and Turkey Sausage Hash with Sunny-Side Up Eggs

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

Crispy Sweet Potato and Turkey Sausage Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Turkey Sausage Hash with Sunny-Side Up Eggs

A hearty, flavorful dish featuring crispy roasted sweet potato cubes mingled with savory turkey sausage, caramelized red onions, and perfectly sunny-side up eggs. The subtle crunch paired with the creaminess of the egg yolks and a hint of fresh parsley creates a beautiful balance of textures and tastes, making it a versatile meal that fits any time of the day.

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NUTRITION

558kcal
Protein
36.4g
Fat
32.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

2 Turkey Sausage Links (170g total)

1 small Sweet Potato (150g)

2 Large Eggs

1/4 cup diced Red Onion (40g)

1 teaspoon Olive Oil

1 tablespoon chopped Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel (if desired) and dice the sweet potato into approximately ½-inch cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the turkey sausage links. Brown them on all sides until heated through and slightly crispy. Remove and slice into bite-sized pieces.

  • 5

    In the same skillet, add the diced red onion and sauté until translucent and lightly caramelized.

  • 6

    Once the sweet potato is done, add it along with the sliced turkey sausage to the skillet with the onions. Toss together and adjust seasoning with salt and pepper.

  • 7

    In a separate non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.

  • 8

    Plate the hash and top with the sunny-side up eggs. Garnish with chopped fresh parsley and serve immediately.

Crispy Sweet Potato and Turkey Sausage Hash with Sunny-Side Up Eggs

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

Crispy Sweet Potato and Turkey Sausage Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Turkey Sausage Hash with Sunny-Side Up Eggs

A hearty, flavorful dish featuring crispy roasted sweet potato cubes mingled with savory turkey sausage, caramelized red onions, and perfectly sunny-side up eggs. The subtle crunch paired with the creaminess of the egg yolks and a hint of fresh parsley creates a beautiful balance of textures and tastes, making it a versatile meal that fits any time of the day.

NUTRITION

558kcal
Protein
36.4g
Fat
32.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

2 Turkey Sausage Links (170g total)

1 small Sweet Potato (150g)

2 Large Eggs

1/4 cup diced Red Onion (40g)

1 teaspoon Olive Oil

1 tablespoon chopped Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel (if desired) and dice the sweet potato into approximately ½-inch cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the turkey sausage links. Brown them on all sides until heated through and slightly crispy. Remove and slice into bite-sized pieces.

  • 5

    In the same skillet, add the diced red onion and sauté until translucent and lightly caramelized.

  • 6

    Once the sweet potato is done, add it along with the sliced turkey sausage to the skillet with the onions. Toss together and adjust seasoning with salt and pepper.

  • 7

    In a separate non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.

  • 8

    Plate the hash and top with the sunny-side up eggs. Garnish with chopped fresh parsley and serve immediately.