Crispy Sweet Potato Hash with Sautéed Greens and Fried Eggs

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

Crispy Sweet Potato Hash with Sautéed Greens and Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Sautéed Greens and Fried Eggs

Enjoy a vibrant plate of crispy sweet potato hash tossed with red bell pepper and kale, crowned with perfectly fried eggs. The dish offers a delightful balance of savory and fresh flavors, with a satisfying crunch from the hash and a creamy richness from the eggs, making it an ideal meal to fuel your day.

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NUTRITION

466kcal
Protein
33.8g
Fat
20.4g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 medium Red Bell Pepper (75g)

1 cup Kale (67g)

3 Whole Eggs

3 Egg Whites

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Rinse and chop the red bell pepper and kale.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 8-10 minutes, stirring occasionally until they begin to crisp and soften.

  • 4

    Add the red bell pepper and kale to the skillet. Season with salt and pepper, and cook for an additional 3-4 minutes until the vegetables are tender but still vibrant.

  • 5

    In a separate non-stick pan, lightly oil if needed and fry the whole eggs and egg whites. Cook until the whites are set and the yolks remain slightly runny, or to your preferred doneness.

  • 6

    Plate the crispy sweet potato hash and top with the fried eggs mixture. Serve immediately and enjoy!

Crispy Sweet Potato Hash with Sautéed Greens and Fried Eggs

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

Crispy Sweet Potato Hash with Sautéed Greens and Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Sautéed Greens and Fried Eggs

Enjoy a vibrant plate of crispy sweet potato hash tossed with red bell pepper and kale, crowned with perfectly fried eggs. The dish offers a delightful balance of savory and fresh flavors, with a satisfying crunch from the hash and a creamy richness from the eggs, making it an ideal meal to fuel your day.

NUTRITION

466kcal
Protein
33.8g
Fat
20.4g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 medium Red Bell Pepper (75g)

1 cup Kale (67g)

3 Whole Eggs

3 Egg Whites

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Rinse and chop the red bell pepper and kale.

  • 3

    Add the sweet potato cubes to the skillet and cook for about 8-10 minutes, stirring occasionally until they begin to crisp and soften.

  • 4

    Add the red bell pepper and kale to the skillet. Season with salt and pepper, and cook for an additional 3-4 minutes until the vegetables are tender but still vibrant.

  • 5

    In a separate non-stick pan, lightly oil if needed and fry the whole eggs and egg whites. Cook until the whites are set and the yolks remain slightly runny, or to your preferred doneness.

  • 6

    Plate the crispy sweet potato hash and top with the fried eggs mixture. Serve immediately and enjoy!