Sweet Potato Hash with Crispy Eggs and Sautéed Greens

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

Sweet Potato Hash with Crispy Eggs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Crispy Eggs and Sautéed Greens

Savor a hearty, balanced dish that brings together crispy eggs, warmly spiced sweet potato hash, and vibrant sautéed greens with a hint of bell pepper and onion. Each bite offers a delightful blend of textures and flavors – from the soft sweet potato to the crunchy edges of crisped eggs, all lifted by the freshness of spinach and red bell pepper.

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NUTRITION

496kcal
Protein
34.0g
Fat
27.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 Large Eggs

2 ounces Turkey Sausage

1 cup Spinach

1/2 cup Red Bell Pepper

1/4 cup chopped Yellow Onion

1 teaspoon Olive Oil

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small, even cubes. Rinse and chop the spinach, red bell pepper, and yellow onion.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato along with the chopped onion and red bell pepper. Sprinkle with smoked paprika, salt, and pepper.

  • 3

    Sauté the vegetables, stirring occasionally, until the sweet potato is tender and edges are beginning to crisp, approximately 8-10 minutes.

  • 4

    While the hash is cooking, crumble the turkey sausage into a separate pan over medium heat and sauté until lightly browned and heated through.

  • 5

    In the same pan as the hash (or in a clean pan), fry the eggs to your preference: sunny side up for crispy edges or over easy if desired, taking care not to break the yolk.

  • 6

    Once the vegetables are cooked, stir in the raw spinach and allow it to wilt for about 1-2 minutes. If added earlier, mix in the browned turkey sausage.

  • 7

    Plate the sweet potato hash topped with the sautéed greens, then place the crispy eggs on top. Finish with a light sprinkle of salt and pepper if needed before serving.

Sweet Potato Hash with Crispy Eggs and Sautéed Greens

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

Sweet Potato Hash with Crispy Eggs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Sweet Potato Hash with Crispy Eggs and Sautéed Greens

Savor a hearty, balanced dish that brings together crispy eggs, warmly spiced sweet potato hash, and vibrant sautéed greens with a hint of bell pepper and onion. Each bite offers a delightful blend of textures and flavors – from the soft sweet potato to the crunchy edges of crisped eggs, all lifted by the freshness of spinach and red bell pepper.

NUTRITION

496kcal
Protein
34.0g
Fat
27.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3 Large Eggs

2 ounces Turkey Sausage

1 cup Spinach

1/2 cup Red Bell Pepper

1/4 cup chopped Yellow Onion

1 teaspoon Olive Oil

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Peel (if desired) and dice the sweet potato into small, even cubes. Rinse and chop the spinach, red bell pepper, and yellow onion.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato along with the chopped onion and red bell pepper. Sprinkle with smoked paprika, salt, and pepper.

  • 3

    Sauté the vegetables, stirring occasionally, until the sweet potato is tender and edges are beginning to crisp, approximately 8-10 minutes.

  • 4

    While the hash is cooking, crumble the turkey sausage into a separate pan over medium heat and sauté until lightly browned and heated through.

  • 5

    In the same pan as the hash (or in a clean pan), fry the eggs to your preference: sunny side up for crispy edges or over easy if desired, taking care not to break the yolk.

  • 6

    Once the vegetables are cooked, stir in the raw spinach and allow it to wilt for about 1-2 minutes. If added earlier, mix in the browned turkey sausage.

  • 7

    Plate the sweet potato hash topped with the sautéed greens, then place the crispy eggs on top. Finish with a light sprinkle of salt and pepper if needed before serving.