Crispy Roasted Sweet Potato and Kale Hash with Eggs

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

Crispy Roasted Sweet Potato and Kale Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Kale Hash with Eggs

Enjoy a vibrant, nutrient-packed hash combining crispy roasted sweet potato, tender kale, and savory turkey sausage with perfectly cooked eggs. This dish offers a delightful mix of textures and flavors, from the caramelized edges of sweet potato to the earthiness of kale, elevated by the aromatic blend of garlic and red onion. A satisfying meal that keeps you fueled and fits your macro goals.

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NUTRITION

381kcal
Protein
26.3g
Fat
14.3g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Chopped Kale (67g)

3 Whole Eggs

1 Egg White

1 Turkey Sausage Link (50g)

1/4 cup Diced Red Onion (40g)

1 Garlic Clove

1 tsp Olive Oil

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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 drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and lightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potato roasts, chop the kale and dice the red onion. Mince the garlic.

  • 5

    In a large skillet over medium heat, add a teaspoon of olive oil and sauté the red onion and garlic for 2-3 minutes until translucent.

  • 6

    Add the chopped kale to the skillet and cook for another 2-3 minutes until wilted. Crumble the turkey sausage link into the pan and cook until heated through, about 3 minutes.

  • 7

    Once the sweet potato is roasted, add it to the skillet and gently mix with the kale hash.

  • 8

    In a separate non-stick pan, cook the eggs to your liking. For added protein and a slight lift in texture, combine 3 whole eggs with 1 egg white and scramble or fry them.

  • 9

    Plate the sweet potato and kale hash and top with the cooked eggs. Season with additional salt and pepper if desired, then serve immediately.

Crispy Roasted Sweet Potato and Kale Hash with Eggs

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

Crispy Roasted Sweet Potato and Kale Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Kale Hash with Eggs

Enjoy a vibrant, nutrient-packed hash combining crispy roasted sweet potato, tender kale, and savory turkey sausage with perfectly cooked eggs. This dish offers a delightful mix of textures and flavors, from the caramelized edges of sweet potato to the earthiness of kale, elevated by the aromatic blend of garlic and red onion. A satisfying meal that keeps you fueled and fits your macro goals.

NUTRITION

381kcal
Protein
26.3g
Fat
14.3g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Chopped Kale (67g)

3 Whole Eggs

1 Egg White

1 Turkey Sausage Link (50g)

1/4 cup Diced Red Onion (40g)

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and lightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potato roasts, chop the kale and dice the red onion. Mince the garlic.

  • 5

    In a large skillet over medium heat, add a teaspoon of olive oil and sauté the red onion and garlic for 2-3 minutes until translucent.

  • 6

    Add the chopped kale to the skillet and cook for another 2-3 minutes until wilted. Crumble the turkey sausage link into the pan and cook until heated through, about 3 minutes.

  • 7

    Once the sweet potato is roasted, add it to the skillet and gently mix with the kale hash.

  • 8

    In a separate non-stick pan, cook the eggs to your liking. For added protein and a slight lift in texture, combine 3 whole eggs with 1 egg white and scramble or fry them.

  • 9

    Plate the sweet potato and kale hash and top with the cooked eggs. Season with additional salt and pepper if desired, then serve immediately.