Crispy Sweet Potato and Egg Hash with Sautéed Spinach

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

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

Enjoy a hearty yet clean hash featuring crispy sweet potato cubes and savory turkey sausage, crowned with perfectly cooked eggs and tender sautéed spinach. This dish delivers a satisfying blend of textures and flavors, from the crisp bite of sweet potatoes to the rich, creamy eggs, finished with a hint of garlic and red bell pepper.

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NUTRITION

510kcal
Protein
40g
Fat
26.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx 130g)

3 large Eggs

3 oz Turkey Sausage (approx 85g)

1 cup Fresh Spinach (approx 30g)

1/2 cup Red Bell Pepper (approx 75g)

1/4 cup Yellow Onion (approx 40g)

1 teaspoon Olive Oil (approx 5g)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel the sweet potato and cut it into small cubes. Rinse the cubes in cold water and pat dry with a paper towel for extra crispiness.

  • 2

    Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and minced garlic, sauté until softened and fragrant, about 2 minutes.

  • 3

    Add the sweet potato cubes to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, until the sweet potatoes become tender and start to crisp up around the edges, approximately 10-12 minutes.

  • 4

    While the sweet potatoes cook, slice the turkey sausage into rounds. In a separate pan, lightly brown the sausage over medium heat until heated through and slightly crispy on the edges, about 5-7 minutes.

  • 5

    Once the sweet potatoes are nearly done, add the chopped red bell pepper to the skillet and sauté for an additional 2-3 minutes.

  • 6

    Gently toss in the spinach and cook until wilted, about 1-2 minutes.

  • 7

    Make small wells in the hash and crack the eggs into the wells. Cover the skillet and allow the eggs to cook to your preferred doneness, roughly 4-6 minutes for soft yolks.

  • 8

    Season the eggs with a pinch of salt and pepper. Once cooked, serve the egg hash hot, garnished with the browned turkey sausage pieces on top or on the side.

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

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

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Spinach

Enjoy a hearty yet clean hash featuring crispy sweet potato cubes and savory turkey sausage, crowned with perfectly cooked eggs and tender sautéed spinach. This dish delivers a satisfying blend of textures and flavors, from the crisp bite of sweet potatoes to the rich, creamy eggs, finished with a hint of garlic and red bell pepper.

NUTRITION

510kcal
Protein
40g
Fat
26.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (approx 130g)

3 large Eggs

3 oz Turkey Sausage (approx 85g)

1 cup Fresh Spinach (approx 30g)

1/2 cup Red Bell Pepper (approx 75g)

1/4 cup Yellow Onion (approx 40g)

1 teaspoon Olive Oil (approx 5g)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Peel the sweet potato and cut it into small cubes. Rinse the cubes in cold water and pat dry with a paper towel for extra crispiness.

  • 2

    Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and minced garlic, sauté until softened and fragrant, about 2 minutes.

  • 3

    Add the sweet potato cubes to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, until the sweet potatoes become tender and start to crisp up around the edges, approximately 10-12 minutes.

  • 4

    While the sweet potatoes cook, slice the turkey sausage into rounds. In a separate pan, lightly brown the sausage over medium heat until heated through and slightly crispy on the edges, about 5-7 minutes.

  • 5

    Once the sweet potatoes are nearly done, add the chopped red bell pepper to the skillet and sauté for an additional 2-3 minutes.

  • 6

    Gently toss in the spinach and cook until wilted, about 1-2 minutes.

  • 7

    Make small wells in the hash and crack the eggs into the wells. Cover the skillet and allow the eggs to cook to your preferred doneness, roughly 4-6 minutes for soft yolks.

  • 8

    Season the eggs with a pinch of salt and pepper. Once cooked, serve the egg hash hot, garnished with the browned turkey sausage pieces on top or on the side.