YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Fried Eggs and Sliced Avocado
A vibrant, nutrient-packed dish featuring crispy sweet potato hash sautéed in olive oil, perfectly paired with a medley of fried eggs—four whole eggs and two egg whites—to boost your protein, and crowned with fresh, creamy avocado slices. This dish delivers a satisfying blend of textures and comforting flavors, making it an ideal clean-eating option for any meal of the day.
INGREDIENTS
1 medium Sweet Potato (≈150g)
4 whole Eggs
2 Egg Whites
1 portion Avocado (≈50g sliced)
1 teaspoon Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat a large non-stick skillet over medium heat and add the teaspoon of olive oil.
Peel (if desired) and dice the sweet potato into small, uniform cubes to ensure even cooking.
Add the sweet potato cubes to the skillet. Season lightly with salt and black pepper. Sauté, stirring occasionally, until the cubes are tender and edges become slightly crispy, approximately 10-12 minutes.
While the hash cooks, crack the eggs and separate the egg whites from the yolks if not pre-separated. For added protein without extra fat, combine 4 whole eggs with 2 egg whites in a bowl and whisk gently.
In a separate non-stick pan, heat a small drizzle of olive oil over medium heat. Pour the egg mixture into the pan to fry. Allow the eggs to cook until the whites are set but the yolks remain runny, or to your preferred doneness.
Plate a generous serving of the sweet potato hash and top with the fried eggs.
Garnish with sliced avocado on the side, and add an extra pinch of salt and pepper over the avocado if desired.
Serve immediately and enjoy this hearty, balanced meal.