Roasted Sweet Potato and Egg Hash with Spinach

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

Roasted Sweet Potato and Egg Hash with Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Egg Hash with Spinach

Enjoy a vibrant hash featuring tender roasted sweet potato cubes paired with lightly sautéed spinach and perfectly cooked eggs. Enhanced with a drizzle of olive oil, this dish harmonizes natural sweetness, savory richness, and a subtle crunch for a wholesome morning meal.

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NUTRITION

342kcal
Protein
9.2g
Fat
23.1g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

2 Large Eggs

1 cup fresh Spinach (~30g)

Approximately 1 tbsp + 1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes in about 1/2 tbsp olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 1-2 minutes.

  • 4

    In a separate small pan, cook the eggs to your liking (fried, scrambled, or poached). For a hash, a fried or over-easy egg works particularly well.

  • 5

    Assemble your plate by layering the roasted sweet potato cubes with the sautéed spinach. Top with the cooked eggs, and season with additional salt and pepper if desired. Serve warm and enjoy!

Roasted Sweet Potato and Egg Hash with Spinach

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

Roasted Sweet Potato and Egg Hash with Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Egg Hash with Spinach

Enjoy a vibrant hash featuring tender roasted sweet potato cubes paired with lightly sautéed spinach and perfectly cooked eggs. Enhanced with a drizzle of olive oil, this dish harmonizes natural sweetness, savory richness, and a subtle crunch for a wholesome morning meal.

NUTRITION

342kcal
Protein
9.2g
Fat
23.1g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

2 Large Eggs

1 cup fresh Spinach (~30g)

Approximately 1 tbsp + 1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes in about 1/2 tbsp olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 1-2 minutes.

  • 4

    In a separate small pan, cook the eggs to your liking (fried, scrambled, or poached). For a hash, a fried or over-easy egg works particularly well.

  • 5

    Assemble your plate by layering the roasted sweet potato cubes with the sautéed spinach. Top with the cooked eggs, and season with additional salt and pepper if desired. Serve warm and enjoy!