YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Poached Eggs
Sautéed sweet potatoes and lean turkey browned to a golden crisp, topped with silky poached eggs that create a rich sauce when broken.
INGREDIENTS
3 oz ground turkey
0.75 cup diced sweet potato
1 large eggs
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
0.25 tsp extra virgin olive oil
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp apple cider vinegar
1 tbsp chopped fresh parsley
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and cook until browned.
Stir in the diced sweet potatoes, onions, and bell peppers.
Season the mixture with smoked paprika, garlic powder, sea salt, and black pepper.
Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the sweet potatoes are tender and crispy on the edges.
While the hash is finishing, bring a small pot of water to a gentle simmer and stir in the apple cider vinegar.
Crack each egg into a small ramekin and gently slide them into the simmering water.
Poach the eggs for 3 minutes until the whites are opaque but the yolks remain soft.
Plate a generous portion of the crispy hash and carefully place the poached eggs on top.
Garnish with freshly chopped parsley and serve immediately.