Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant, nutrient-packed hash where sweet potato cubes and kale mingle with savory turkey bacon and hearty black beans, all crowned with perfectly cooked sunny-side up eggs. This dish delivers a delightful combination of crispy textures and fresh flavors, making it a satisfying meal any time of day.

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NUTRITION

398kcal
Protein
18.5g
Fat
15g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Kale (67g)

3 large Eggs

1/2 tablespoon Olive Oil (6.8g)

1/2 cup Black Beans (86g)

2 slices Turkey Bacon (16g each)

1 medium Red Bell Pepper (119g)

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for crispiness. Rinse and roughly chop the kale and dice the red bell pepper.

  • 2

    Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for about 8-10 minutes until they begin to soften and crisp on the edges.

  • 3

    Stir in the diced red bell pepper and cook for an additional 3-4 minutes until they start to soften.

  • 4

    Add the kale and black beans to the skillet. Stir well and cook for another 2-3 minutes until the kale wilts slightly.

  • 5

    In a separate non-stick pan, cook the turkey bacon over medium heat until crisp. Once cooked, chop the bacon into bite-sized pieces and fold them into the hash.

  • 6

    Using the same pan or a clean non-stick skillet, cook the eggs sunny-side up over low heat until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 7

    Plate the hash and top with the sunny-side up eggs. Season with salt and pepper to taste, and serve immediately.

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

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

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Kale Hash with Sunny-Side Up Eggs

Enjoy a vibrant, nutrient-packed hash where sweet potato cubes and kale mingle with savory turkey bacon and hearty black beans, all crowned with perfectly cooked sunny-side up eggs. This dish delivers a delightful combination of crispy textures and fresh flavors, making it a satisfying meal any time of day.

NUTRITION

398kcal
Protein
18.5g
Fat
15g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Kale (67g)

3 large Eggs

1/2 tablespoon Olive Oil (6.8g)

1/2 cup Black Beans (86g)

2 slices Turkey Bacon (16g each)

1 medium Red Bell Pepper (119g)

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for crispiness. Rinse and roughly chop the kale and dice the red bell pepper.

  • 2

    Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for about 8-10 minutes until they begin to soften and crisp on the edges.

  • 3

    Stir in the diced red bell pepper and cook for an additional 3-4 minutes until they start to soften.

  • 4

    Add the kale and black beans to the skillet. Stir well and cook for another 2-3 minutes until the kale wilts slightly.

  • 5

    In a separate non-stick pan, cook the turkey bacon over medium heat until crisp. Once cooked, chop the bacon into bite-sized pieces and fold them into the hash.

  • 6

    Using the same pan or a clean non-stick skillet, cook the eggs sunny-side up over low heat until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 7

    Plate the hash and top with the sunny-side up eggs. Season with salt and pepper to taste, and serve immediately.