Egg and Potato Hash with Sautéed Spinach

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

Egg and Potato Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Potato Hash with Sautéed Spinach

Pan-seared potatoes and sautéed spinach topped with a sunny-side-up egg and a drizzle of herbaceous pesto, finished with a side of fresh blueberries for a burst of sweetness.

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NUTRITION

402kcal
Protein
11.4g
Fat
23.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

130g Russet Potato, diced

1 Large Egg

1 cup Fresh Spinach

1 tbsp Extra Virgin Olive Oil

2 tsp Basil Pesto

2 tbsp Diced Yellow Onion

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced potatoes and onions to the pan, sautéing until the potatoes are golden brown and tender.

  • 3

    Add the fresh spinach to the skillet and toss until the leaves are just wilted.

  • 4

    Push the potato and spinach hash to the edges of the pan to create a well in the center.

  • 5

    Crack the egg into the center of the pan and cook until the whites are set but the yolk remains runny.

  • 6

    Transfer the hash and egg to a plate and drizzle the basil pesto over the top.

  • 7

    Serve immediately with the fresh blueberries on the side.

Egg and Potato Hash with Sautéed Spinach

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

Egg and Potato Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Potato Hash with Sautéed Spinach

Pan-seared potatoes and sautéed spinach topped with a sunny-side-up egg and a drizzle of herbaceous pesto, finished with a side of fresh blueberries for a burst of sweetness.

NUTRITION

402kcal
Protein
11.4g
Fat
23.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

130g Russet Potato, diced

1 Large Egg

1 cup Fresh Spinach

1 tbsp Extra Virgin Olive Oil

2 tsp Basil Pesto

2 tbsp Diced Yellow Onion

1/2 cup Fresh Blueberries

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced potatoes and onions to the pan, sautéing until the potatoes are golden brown and tender.

  • 3

    Add the fresh spinach to the skillet and toss until the leaves are just wilted.

  • 4

    Push the potato and spinach hash to the edges of the pan to create a well in the center.

  • 5

    Crack the egg into the center of the pan and cook until the whites are set but the yolk remains runny.

  • 6

    Transfer the hash and egg to a plate and drizzle the basil pesto over the top.

  • 7

    Serve immediately with the fresh blueberries on the side.