Crispy Sweet Potato and Egg Hash

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

Crispy Sweet Potato and Egg Hash

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash

Enjoy a hearty and flavorful hash that brings together crispy sweet potato, protein-packed eggs, and nutrient-rich black beans with a medley of colorful veggies. This versatile dish is perfect any time of day, offering satisfying textures and vibrant flavors in every bite.

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NUTRITION

578kcal
Protein
38.2g
Fat
16.3g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1 medium Sweet Potato (~114g)

1/2 cup diced Red Bell Pepper (~75g)

1/4 medium diced Yellow Onion (~40g)

1 cup raw Spinach (~30g)

1 cup cooked Black Beans (~172g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil cooking spray.

  • 2

    Peel and dice the sweet potato into small, even cubes. Add to the skillet and cook for about 8-10 minutes, stirring occasionally until they begin to soften and develop a crispy exterior.

  • 3

    Add the diced red bell pepper and yellow onion to the skillet with the sweet potato, cooking for another 4-5 minutes until the vegetables are tender.

  • 4

    Stir in the cooked black beans and raw spinach, letting the spinach wilt slightly and the beans heat through.

  • 5

    Make a few small wells in the hash and crack the eggs into them. Cover the skillet and cook until the eggs reach your desired doneness, about 4-6 minutes for slightly runny yolks.

  • 6

    Season with salt and pepper to taste and serve hot.

Crispy Sweet Potato and Egg Hash

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

Crispy Sweet Potato and Egg Hash

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Hash

Enjoy a hearty and flavorful hash that brings together crispy sweet potato, protein-packed eggs, and nutrient-rich black beans with a medley of colorful veggies. This versatile dish is perfect any time of day, offering satisfying textures and vibrant flavors in every bite.

NUTRITION

578kcal
Protein
38.2g
Fat
16.3g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1 medium Sweet Potato (~114g)

1/2 cup diced Red Bell Pepper (~75g)

1/4 medium diced Yellow Onion (~40g)

1 cup raw Spinach (~30g)

1 cup cooked Black Beans (~172g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil cooking spray.

  • 2

    Peel and dice the sweet potato into small, even cubes. Add to the skillet and cook for about 8-10 minutes, stirring occasionally until they begin to soften and develop a crispy exterior.

  • 3

    Add the diced red bell pepper and yellow onion to the skillet with the sweet potato, cooking for another 4-5 minutes until the vegetables are tender.

  • 4

    Stir in the cooked black beans and raw spinach, letting the spinach wilt slightly and the beans heat through.

  • 5

    Make a few small wells in the hash and crack the eggs into them. Cover the skillet and cook until the eggs reach your desired doneness, about 4-6 minutes for slightly runny yolks.

  • 6

    Season with salt and pepper to taste and serve hot.