Egg and Sweet 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 Sweet Potato Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Sautéed Spinach

A skillet hash of pan-seared sweet potatoes and diced chicken tossed with wilted spinach, topped with sunny-side-up eggs and creamy avocado.

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NUTRITION

605kcal
Protein
31.5g
Fat
32.2g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.4 oz Cooked Chicken Breast

200g Sweet Potato, diced

2 cups Fresh Spinach

80g Avocado, sliced

2 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes to the pan, seasoning with a pinch of salt, and cook until tender and golden brown, approximately 10 minutes.

  • 3

    Stir in the pre-cooked diced chicken breast and the fresh spinach, sautéing until the leaves are just wilted.

  • 4

    Use a spoon to create two small wells in the hash mixture and carefully crack an egg into each space.

  • 5

    Lower the heat, cover the skillet with a lid, and cook for 3 to 4 minutes until the egg whites are fully set but the yolks remain runny.

  • 6

    Slide the hash onto a plate and finish with the fresh sliced avocado and a crack of black pepper.

Egg and Sweet 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 Sweet Potato Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Sautéed Spinach

A skillet hash of pan-seared sweet potatoes and diced chicken tossed with wilted spinach, topped with sunny-side-up eggs and creamy avocado.

NUTRITION

605kcal
Protein
31.5g
Fat
32.2g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.4 oz Cooked Chicken Breast

200g Sweet Potato, diced

2 cups Fresh Spinach

80g Avocado, sliced

2 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes to the pan, seasoning with a pinch of salt, and cook until tender and golden brown, approximately 10 minutes.

  • 3

    Stir in the pre-cooked diced chicken breast and the fresh spinach, sautéing until the leaves are just wilted.

  • 4

    Use a spoon to create two small wells in the hash mixture and carefully crack an egg into each space.

  • 5

    Lower the heat, cover the skillet with a lid, and cook for 3 to 4 minutes until the egg whites are fully set but the yolks remain runny.

  • 6

    Slide the hash onto a plate and finish with the fresh sliced avocado and a crack of black pepper.