YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Bell Pepper Hash with Fried Eggs
A vibrant, crispy hash featuring tender cubes of sweet potato mixed with sweet bell pepper and red onion, all sautéed to perfection in a hint of olive oil. Crowning this flavorful base are perfectly fried eggs—three whole eggs and three egg whites—to provide a hearty, protein-packed meal with a delightful balance of textures and colors.
INGREDIENTS
1 medium Sweet Potato
1 medium Bell Pepper
1 quarter Red Onion
1 tsp Olive Oil
3 large Whole Eggs
3 large Egg Whites
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Peel (if desired) and dice the sweet potato into small cubes for even cooking.
Core and dice the bell pepper, and thinly slice the red onion.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the diced sweet potato to the skillet and cook for about 7-8 minutes, stirring occasionally, until they begin to soften and develop a light crisp.
Stir in the bell pepper and red onion, and continue cooking for an additional 5 minutes until the vegetables are tender and slightly caramelized. Season with a pinch of salt and black pepper.
In a separate nonstick pan, fry the whole eggs and egg whites together to your desired doneness (sunny side up is recommended to keep the yolks runny).
Plate the crispy hash and top with the fried eggs. Optionally, add an extra sprinkle of salt and pepper before serving.