YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Sweet Potato Hash with Eggs and Lean Turkey Sausage
A satisfying and colorful meal that brings together crispy roasted sweet potatoes, savory lean turkey sausage, and perfectly cooked eggs. Enhanced with bell pepper and onion for an extra burst of flavor, this sheet pan hash is both hearty and vibrant, making it ideal for any mealtime.
INGREDIENTS
1 medium Sweet Potato
3 large Eggs
2 ounces Lean Turkey Sausage
1/2 medium Red Bell Pepper
1/2 medium Yellow Onion
1 teaspoon Olive Oil
1/2 teaspoon Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
Dice the sweet potato into 1/2-inch cubes, and chop the red bell pepper and yellow onion into similar sized pieces.
Toss the sweet potato, bell pepper, and onion with olive oil, smoked paprika, salt, and pepper. Spread them evenly over the sheet pan.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through until they are tender and slightly crispy on the edges.
While the vegetables roast, slice the lean turkey sausage into 1/2-inch rounds and set aside.
During the last 10 minutes of roasting, add the turkey sausage to the sheet pan to allow it to warm and develop a slight crisp.
In a non-stick skillet over medium heat, cook the eggs to your preference (fried or scrambled) ensuring the yolks remain slightly runny if desired.
Once the vegetables and sausage are ready, remove the sheet pan from the oven and gently mix the ingredients.
Plate a generous portion of the hash and top with the cooked eggs. Season with additional salt and pepper if needed, and serve immediately.