Crispy Sweet Potato and Egg Hash with Sautéed Greens

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 Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Greens

Enjoy a vibrant hash featuring crispy sweet potato cubes, protein-packed eggs with a boost from hearty chickpeas, and a generous serving of sautéed greens. This dish delivers a delightful combination of textures and flavors, from the caramelized edges of the sweet potato to the gentle earthiness of fresh spinach and the warmth of garlic-infused olive oil.

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NUTRITION

372kcal
Protein
20.2g
Fat
11.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (100g)

3 large Eggs (whole)

2 large Egg Whites

1/2 cup canned Chickpeas (125g)

1 cup Spinach (30g)

1/2 small Red Onion

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the sweet potato into small cubes and finely chop half a small red onion and one garlic clove.

  • 2

    In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced sweet potato and red onion, and sauté until the sweet potato is tender and slightly crispy on the edges, about 8-10 minutes.

  • 3

    Add the minced garlic during the last minute of sautéing to avoid burning.

  • 4

    Meanwhile, in a bowl, whisk together 3 whole eggs and 2 egg whites. Stir in the drained chickpeas gently to keep some texture.

  • 5

    Pour the egg and chickpea mixture over the cooked sweet potato and onion in the skillet. Allow it to set at the edges, then gently stir to combine, cooking until the eggs are softly scrambled. Season with salt and pepper to taste.

  • 6

    In a separate pan, lightly sauté the spinach just until wilted, about 1-2 minutes, if desired to have more defined greens.

  • 7

    Fold the wilted spinach into the hash or serve on the side. Adjust seasoning as needed and serve warm.

Crispy Sweet Potato and Egg Hash with Sautéed Greens

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 Greens

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash with Sautéed Greens

Enjoy a vibrant hash featuring crispy sweet potato cubes, protein-packed eggs with a boost from hearty chickpeas, and a generous serving of sautéed greens. This dish delivers a delightful combination of textures and flavors, from the caramelized edges of the sweet potato to the gentle earthiness of fresh spinach and the warmth of garlic-infused olive oil.

NUTRITION

372kcal
Protein
20.2g
Fat
11.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (100g)

3 large Eggs (whole)

2 large Egg Whites

1/2 cup canned Chickpeas (125g)

1 cup Spinach (30g)

1/2 small Red Onion

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the sweet potato into small cubes and finely chop half a small red onion and one garlic clove.

  • 2

    In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced sweet potato and red onion, and sauté until the sweet potato is tender and slightly crispy on the edges, about 8-10 minutes.

  • 3

    Add the minced garlic during the last minute of sautéing to avoid burning.

  • 4

    Meanwhile, in a bowl, whisk together 3 whole eggs and 2 egg whites. Stir in the drained chickpeas gently to keep some texture.

  • 5

    Pour the egg and chickpea mixture over the cooked sweet potato and onion in the skillet. Allow it to set at the edges, then gently stir to combine, cooking until the eggs are softly scrambled. Season with salt and pepper to taste.

  • 6

    In a separate pan, lightly sauté the spinach just until wilted, about 1-2 minutes, if desired to have more defined greens.

  • 7

    Fold the wilted spinach into the hash or serve on the side. Adjust seasoning as needed and serve warm.