Crispy Potato and Egg White Hash with Spinach

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

Crispy Potato and Egg White Hash with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Egg White Hash with Spinach

Skillet-roasted potatoes and fluffy egg whites tossed with fresh spinach and sweet peppers, served with a side of cool, crunchy cucumbers.

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NUTRITION

384kcal
Protein
27.2g
Fat
10.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

200g Russet Potato, diced

3/4 cup Liquid Egg Whites

2 cups Fresh Spinach

50g Red Bell Pepper, chopped

30g Yellow Onion, minced

2 tsp Avocado Oil

50g Cucumber, sliced

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PREPARATION

  • 1

    Wash and dice the russet potatoes into small, even 1/2-inch cubes to ensure they cook quickly and evenly.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

  • 3

    Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the outside.

  • 4

    Toss in the chopped red bell peppers and minced onions, sautéing for another 3-4 minutes until the vegetables are tender and fragrant.

  • 5

    Lower the heat to medium and pour the liquid egg whites over the potato and vegetable mixture.

  • 6

    Stir gently and continuously until the egg whites are fully set, opaque, and fluffy.

  • 7

    Add the fresh spinach to the pan and fold it into the hot hash for about 30 seconds until just wilted.

  • 8

    Season the hash with a pinch of sea salt and black pepper, then serve immediately with the fresh sliced cucumbers on the side for a refreshing crunch.

Crispy Potato and Egg White Hash with Spinach

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

Crispy Potato and Egg White Hash with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Egg White Hash with Spinach

Skillet-roasted potatoes and fluffy egg whites tossed with fresh spinach and sweet peppers, served with a side of cool, crunchy cucumbers.

NUTRITION

384kcal
Protein
27.2g
Fat
10.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

200g Russet Potato, diced

3/4 cup Liquid Egg Whites

2 cups Fresh Spinach

50g Red Bell Pepper, chopped

30g Yellow Onion, minced

2 tsp Avocado Oil

50g Cucumber, sliced

PREPARATION

  • 1

    Wash and dice the russet potatoes into small, even 1/2-inch cubes to ensure they cook quickly and evenly.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

  • 3

    Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the outside.

  • 4

    Toss in the chopped red bell peppers and minced onions, sautéing for another 3-4 minutes until the vegetables are tender and fragrant.

  • 5

    Lower the heat to medium and pour the liquid egg whites over the potato and vegetable mixture.

  • 6

    Stir gently and continuously until the egg whites are fully set, opaque, and fluffy.

  • 7

    Add the fresh spinach to the pan and fold it into the hot hash for about 30 seconds until just wilted.

  • 8

    Season the hash with a pinch of sea salt and black pepper, then serve immediately with the fresh sliced cucumbers on the side for a refreshing crunch.