YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Shrimp and Sweet Potato Hash
Pan-seared shrimp and fluffy scrambled eggs served over a savory sweet potato and onion hash, finished with fresh chives for a satisfyingly crisp bite.
INGREDIENTS
3.2 ounces Large Shrimp, peeled and deveined
2 Large Eggs
180 grams Sweet Potato, small diced
1.5 tablespoons Olive Oil
1/4 cup Yellow Onion, diced
PREPARATION
Peel and small-dice the sweet potato and onion into uniform pieces to ensure even cooking.
Heat one tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced sweet potatoes and onions to the skillet, sautéing until the potatoes are tender and the edges are golden brown.
Push the sweet potato hash to the side of the pan and add the remaining half tablespoon of oil along with the shrimp.
Season the shrimp with a pinch of salt and pepper, searing for about 2 minutes per side until they are pink and opaque.
Whisk the eggs in a small bowl and pour them directly over the shrimp in the skillet.
Gently stir the eggs and shrimp together until the eggs are soft and just set.
Portion the sweet potato hash onto a plate, top with the shrimp and egg scramble, and garnish with fresh chives.