Sweet Potato and Kale Hash with Poached Eggs

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

Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Poached Eggs

Savor a hearty, nutrient-dense meal featuring tender, roasted sweet potato cubes mingled with vibrant kale, white beans, and savory turkey sausage; crowned with perfectly poached eggs for a satisfying blend of textures and flavors.

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NUTRITION

423kcal
Protein
27g
Fat
10.8g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 cups chopped Kale (67g total)

0.5 cup White Beans (130g)

2 Large Eggs

1 Turkey Sausage link (60g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss with a small drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Slice the turkey sausage and lightly brown it in the skillet. Remove and set aside.

  • 5

    In the same skillet, add the chopped kale and drained white beans. Stir-fry for 3-4 minutes until the kale is wilted and the beans are warmed through. Season with salt and pepper to taste.

  • 6

    Bring a small pot of water to a gentle simmer. Crack the eggs into separate small cups and gently slide them one at a time into the simmering water. Poach for about 3-4 minutes for soft yolks, or longer if firmer yolks are preferred. Remove with a slotted spoon.

  • 7

    Combine the roasted sweet potato with the sautéed kale-bean mixture. Plate the hash, then top with the poached eggs and browned turkey sausage.

  • 8

    Finish with a sprinkle of freshly ground black pepper and a dash of hot sauce if desired, and serve immediately.

Sweet Potato and Kale Hash with Poached Eggs

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

Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Poached Eggs

Savor a hearty, nutrient-dense meal featuring tender, roasted sweet potato cubes mingled with vibrant kale, white beans, and savory turkey sausage; crowned with perfectly poached eggs for a satisfying blend of textures and flavors.

NUTRITION

423kcal
Protein
27g
Fat
10.8g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 cups chopped Kale (67g total)

0.5 cup White Beans (130g)

2 Large Eggs

1 Turkey Sausage link (60g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss with a small drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Slice the turkey sausage and lightly brown it in the skillet. Remove and set aside.

  • 5

    In the same skillet, add the chopped kale and drained white beans. Stir-fry for 3-4 minutes until the kale is wilted and the beans are warmed through. Season with salt and pepper to taste.

  • 6

    Bring a small pot of water to a gentle simmer. Crack the eggs into separate small cups and gently slide them one at a time into the simmering water. Poach for about 3-4 minutes for soft yolks, or longer if firmer yolks are preferred. Remove with a slotted spoon.

  • 7

    Combine the roasted sweet potato with the sautéed kale-bean mixture. Plate the hash, then top with the poached eggs and browned turkey sausage.

  • 8

    Finish with a sprinkle of freshly ground black pepper and a dash of hot sauce if desired, and serve immediately.