Crispy Sweet Potato Hash with Poached Eggs

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

Crispy Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs

Savor the comforting crunch of roasted sweet potato cubes mingled with sautéed red bell pepper, onion, and hearty black beans, crowned with perfectly poached eggs. This dish delivers vibrant flavors and a delightful mix of textures, making it an energizing meal any time of day.

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NUTRITION

358kcal
Protein
16.2g
Fat
10.2g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 Red Bell Pepper (75g)

1/4 Yellow Onion (40g)

1/2 cup Black Beans (130g)

4 large Eggs

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Dice the sweet potato into small cubes and toss with a little olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until crispy on the edges.

  • 4

    While the sweet potato is roasting, dice the red bell pepper and finely chop the yellow onion.

  • 5

    Heat the remaining olive oil in a skillet over medium heat and sauté the bell pepper and onion until soft and slightly caramelized, about 5 minutes.

  • 6

    Add the black beans to the skillet and warm through, seasoning with salt and pepper as desired.

  • 7

    Once the sweet potato is roasted, fold it into the skillet with the vegetables and beans, creating a hearty hash base.

  • 8

    Bring a pot of water to a gentle simmer and create a light whirlpool, then carefully poach each egg one at a time until the whites are set but the yolk remains runny, about 3-4 minutes per egg.

  • 9

    Serve the crispy sweet potato hash on a plate and top with the poached eggs. Sprinkle additional salt and pepper if needed and enjoy immediately.

Crispy Sweet Potato Hash with Poached Eggs

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

Crispy Sweet Potato Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Poached Eggs

Savor the comforting crunch of roasted sweet potato cubes mingled with sautéed red bell pepper, onion, and hearty black beans, crowned with perfectly poached eggs. This dish delivers vibrant flavors and a delightful mix of textures, making it an energizing meal any time of day.

NUTRITION

358kcal
Protein
16.2g
Fat
10.2g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 Red Bell Pepper (75g)

1/4 Yellow Onion (40g)

1/2 cup Black Beans (130g)

4 large Eggs

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Dice the sweet potato into small cubes and toss with a little olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until crispy on the edges.

  • 4

    While the sweet potato is roasting, dice the red bell pepper and finely chop the yellow onion.

  • 5

    Heat the remaining olive oil in a skillet over medium heat and sauté the bell pepper and onion until soft and slightly caramelized, about 5 minutes.

  • 6

    Add the black beans to the skillet and warm through, seasoning with salt and pepper as desired.

  • 7

    Once the sweet potato is roasted, fold it into the skillet with the vegetables and beans, creating a hearty hash base.

  • 8

    Bring a pot of water to a gentle simmer and create a light whirlpool, then carefully poach each egg one at a time until the whites are set but the yolk remains runny, about 3-4 minutes per egg.

  • 9

    Serve the crispy sweet potato hash on a plate and top with the poached eggs. Sprinkle additional salt and pepper if needed and enjoy immediately.