Egg and Cheese Sweet Potato Hash

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

Egg and Cheese Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Egg and Cheese Sweet Potato Hash

Pan-seared sweet potatoes sautéed with crisp bell peppers and zucchini, topped with fluffy eggs and a layer of melty sharp cheddar cheese.

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NUTRITION

401kcal
Protein
22.6g
Fat
21.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato, diced

2 Large Eggs

28g Sharp Cheddar Cheese, shredded

50g Red Bell Pepper, diced

50g Zucchini, diced

2g Olive Oil

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PREPARATION

  • 1

    Dice the sweet potato into small, uniform 1/2-inch cubes to ensure even cooking.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the sweet potato cubes.

  • 3

    Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

  • 4

    Stir in the diced red bell peppers and zucchini, sautéing for another 3-4 minutes until softened.

  • 5

    Create two small wells in the hash and crack an egg into each opening.

  • 6

    Sprinkle the shredded sharp cheddar cheese over the entire skillet.

  • 7

    Cover the pan with a lid for 2-3 minutes until the egg whites are set and the cheese is beautifully melty.

Egg and Cheese Sweet Potato Hash

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

Egg and Cheese Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Egg and Cheese Sweet Potato Hash

Pan-seared sweet potatoes sautéed with crisp bell peppers and zucchini, topped with fluffy eggs and a layer of melty sharp cheddar cheese.

NUTRITION

401kcal
Protein
22.6g
Fat
21.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato, diced

2 Large Eggs

28g Sharp Cheddar Cheese, shredded

50g Red Bell Pepper, diced

50g Zucchini, diced

2g Olive Oil

PREPARATION

  • 1

    Dice the sweet potato into small, uniform 1/2-inch cubes to ensure even cooking.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the sweet potato cubes.

  • 3

    Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

  • 4

    Stir in the diced red bell peppers and zucchini, sautéing for another 3-4 minutes until softened.

  • 5

    Create two small wells in the hash and crack an egg into each opening.

  • 6

    Sprinkle the shredded sharp cheddar cheese over the entire skillet.

  • 7

    Cover the pan with a lid for 2-3 minutes until the egg whites are set and the cheese is beautifully melty.