Crispy Sweet Potato and Kale Hash with Poached Eggs

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

Crispy Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

Enjoy a vibrant hash featuring crispy sweet potatoes and nutrient-packed kale tossed with chickpeas and aromatic red onion, crowned with perfectly poached eggs. Every bite delivers a nutritious balance of textures and flavors, offering a satisfying blend of earthy sweetness, slight bitterness from the greens, and rich, velvety egg yolk.

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NUTRITION

356kcal
Protein
14.8g
Fat
11.3g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

2 cups chopped Kale (50g total)

4 large Eggs

1/3 cup Chickpeas (50g, drained)

1/4 medium Red Onion (25g, diced)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes for quicker crispiness.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 5-7 minutes, stirring occasionally until they start to soften and brown.

  • 4

    Stir in the diced red onion and continue cooking until the onion softens, about 2-3 minutes.

  • 5

    Mix in the chopped kale and chickpeas, seasoning with salt and pepper. Toss well and cook for another 3-4 minutes until the kale wilts and the chickpeas heat through.

  • 6

    While the hash finishes cooking, poach the eggs in simmering water with a splash of vinegar until the whites are set and yolks remain runny, approximately 3-4 minutes. Remove with a slotted spoon and gently pat dry.

  • 7

    Plate the sweet potato and kale hash, then top with the poached eggs. Add extra seasoning if desired and serve immediately.

Crispy Sweet Potato and Kale Hash with Poached Eggs

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

Crispy Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Poached Eggs

Enjoy a vibrant hash featuring crispy sweet potatoes and nutrient-packed kale tossed with chickpeas and aromatic red onion, crowned with perfectly poached eggs. Every bite delivers a nutritious balance of textures and flavors, offering a satisfying blend of earthy sweetness, slight bitterness from the greens, and rich, velvety egg yolk.

NUTRITION

356kcal
Protein
14.8g
Fat
11.3g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

2 cups chopped Kale (50g total)

4 large Eggs

1/3 cup Chickpeas (50g, drained)

1/4 medium Red Onion (25g, diced)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes for quicker crispiness.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 5-7 minutes, stirring occasionally until they start to soften and brown.

  • 4

    Stir in the diced red onion and continue cooking until the onion softens, about 2-3 minutes.

  • 5

    Mix in the chopped kale and chickpeas, seasoning with salt and pepper. Toss well and cook for another 3-4 minutes until the kale wilts and the chickpeas heat through.

  • 6

    While the hash finishes cooking, poach the eggs in simmering water with a splash of vinegar until the whites are set and yolks remain runny, approximately 3-4 minutes. Remove with a slotted spoon and gently pat dry.

  • 7

    Plate the sweet potato and kale hash, then top with the poached eggs. Add extra seasoning if desired and serve immediately.