YOUR SOLIN GENERATED RECIPE
Crispy Chicken Sausage and Spinach Scramble with Sweet Potato Hash
Pan-seared sweet potato cubes and sliced chicken sausage tossed with fluffy spinach-flecked eggs, finished with a pinch of sea salt and toasted black pepper.
INGREDIENTS
1.5 links Apple Chicken Sausage, sliced
180g Sweet Potato, diced into 1/2 inch cubes
1 Large Egg
1/3 cup Liquid Egg Whites
2 cups Fresh Baby Spinach
2 teaspoons Avocado Oil
1/2 cup Red Bell Pepper, diced
PREPARATION
Peel and dice the sweet potato into small, uniform 1/2 inch cubes to ensure even cooking.
Heat one teaspoon of avocado oil in a large non-stick skillet over medium-high heat.
Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and the edges are browned and crispy.
While the potatoes cook, whisk the whole egg and egg whites together in a small bowl and set aside.
Add the remaining teaspoon of avocado oil to the skillet along with the sliced chicken sausage and diced red bell pepper.
Sauté for an additional 3-5 minutes until the sausage is browned and the peppers have softened.
Add the baby spinach to the pan and stir for 1 minute until it is just wilted.
Reduce the heat to medium-low and pour the egg mixture over the hash.
Gently scramble the eggs with a spatula until they are just set and incorporated with the sausage and vegetables.
Season with a pinch of sea salt and freshly cracked black pepper before serving hot.