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 and satisfying hash featuring crispy diced sweet potato tossed with chickpeas, red bell pepper, and caramelized onions, crowned with perfectly cooked eggs and fresh spinach. This wholesome dish delivers a delightful balance of textures and flavors, making it an ideal choice any time of day.

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NUTRITION

312kcal
Protein
13.3g
Fat
10.9g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 large Eggs (200g total)

1 cup Fresh Spinach (30g)

1/2 Red Bell Pepper (45g)

1/4 Onion (25g)

1/4 cup Chickpeas (42g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Peel the sweet potato and cut it into small, bite-sized cubes.

  • 2

    Dice the onion and halve the red bell pepper into similarly sized pieces.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat.

  • 4

    Sauté the diced onion and red bell pepper until they begin to soften, about 2-3 minutes.

  • 5

    Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to turn golden and become crisp on the edges.

  • 6

    Toss in the chickpeas during the last few minutes of cooking to warm them through.

  • 7

    Just before the hash is done, stir in the fresh spinach to allow it to wilt slightly.

  • 8

    In a separate pan, cook the eggs to your liking (scrambled or fried), ensuring the yolks remain runny if preferred.

  • 9

    Plate the crispy sweet potato and chickpea hash, then top with the cooked eggs, and enjoy your nourishing meal.

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 and satisfying hash featuring crispy diced sweet potato tossed with chickpeas, red bell pepper, and caramelized onions, crowned with perfectly cooked eggs and fresh spinach. This wholesome dish delivers a delightful balance of textures and flavors, making it an ideal choice any time of day.

NUTRITION

312kcal
Protein
13.3g
Fat
10.9g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 large Eggs (200g total)

1 cup Fresh Spinach (30g)

1/2 Red Bell Pepper (45g)

1/4 Onion (25g)

1/4 cup Chickpeas (42g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Peel the sweet potato and cut it into small, bite-sized cubes.

  • 2

    Dice the onion and halve the red bell pepper into similarly sized pieces.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat.

  • 4

    Sauté the diced onion and red bell pepper until they begin to soften, about 2-3 minutes.

  • 5

    Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to turn golden and become crisp on the edges.

  • 6

    Toss in the chickpeas during the last few minutes of cooking to warm them through.

  • 7

    Just before the hash is done, stir in the fresh spinach to allow it to wilt slightly.

  • 8

    In a separate pan, cook the eggs to your liking (scrambled or fried), ensuring the yolks remain runny if preferred.

  • 9

    Plate the crispy sweet potato and chickpea hash, then top with the cooked eggs, and enjoy your nourishing meal.