YOUR SOLIN GENERATED RECIPE
Sweet Potato and Turkey Hash with Poached Eggs
Sautéed sweet potatoes and lean ground turkey crisped with bell peppers, topped with silky poached eggs and creamy avocado slices.
INGREDIENTS
3 oz ground turkey 93% lean
0.33 cup sweet potato
2 large eggs
0.5 cup liquid egg whites
0 whole avocado
0.5 cup bell pepper
0.25 cup red onion
0 tsp extra virgin olive oil
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp apple cider vinegar
PREPARATION
Heat the extra virgin 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 until browned and cooked through.
Stir in the diced sweet potatoes, bell peppers, and red onion; season the mixture with smoked paprika, sea salt, and black pepper.
Reduce heat to medium, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and golden.
Pour the liquid egg whites over the hash and stir constantly for 2 minutes until the whites are fully cooked and distributed throughout the vegetables.
While the hash finishes, bring a small pot of water and the apple cider vinegar to a very gentle simmer.
Crack the large eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks remain soft.
Divide the hash into bowls, top each with a poached egg, and garnish with fresh avocado slices.