YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Eggs and Greens
A vibrant, hearty dish featuring crispy sweet potato cubes, savory black beans, and tender sautéed bell pepper and onion, crowned with perfectly cooked eggs and fresh spinach. This satisfying hash bursts with texture and flavors – a delightful balance of sweet, smoky, and fresh herbs that make for a nourishing meal any time of day.
INGREDIENTS
1 medium Sweet Potato
0.5 cup Black Beans, drained
4 large Eggs
0.5 cup diced Red Bell Pepper
0.25 cup diced Yellow Onion
1 cup Fresh Spinach
1 tsp Olive Oil
PREPARATION
Wash and scrub the sweet potato, then dice it into small, even cubes.
Preheat a skillet over medium heat and add the olive oil.
Sauté the diced sweet potato in the skillet for about 8-10 minutes until they start to become crispy.
Add the diced red bell pepper and yellow onion to the skillet, stirring occasionally for another 3-5 minutes until softened.
Mix in the black beans and toss gently. Season with salt, pepper, and a pinch of paprika or garlic powder as desired.
Create small wells in the hash and crack the eggs into them. Cover the skillet and cook over medium-low heat until the eggs are set to your liking (about 5 minutes for runny yolks or longer for firmer eggs).
Just before serving, gently fold in the fresh spinach so it wilts slightly from the residual heat.
Plate the hash and enjoy a nutritious, flavor-packed meal suitable for breakfast, lunch, or dinner.