Crispy Chicken Sausage and Sweet Potato Hash with Spinach and Eggs

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

Crispy Chicken Sausage and Sweet Potato Hash with Spinach and Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Sausage and Sweet Potato Hash with Spinach and Eggs

Pan-seared chicken sausage and diced sweet potatoes tossed with fresh baby spinach and topped with soft-cooked eggs, finished with a touch of smoky paprika.

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NUTRITION

444kcal
Protein
35.1g
Fat
21.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage, sliced

2 Large Eggs

1/4 cup Liquid Egg Whites

3/4 cup Sweet Potato, cubed

1 cup Baby Spinach

1/2 cup Red Bell Pepper, chopped

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes to the pan and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

  • 3

    Stir in the sliced chicken sausage and chopped red bell peppers, cooking for another 4-5 minutes until the sausage is golden and crisp.

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

    Push the hash mixture to the edges of the pan and pour the liquid egg whites into the center, scrambling them lightly until set.

  • 6

    Crack the two whole eggs directly over the hash, cover the skillet with a lid, and cook for 2-3 minutes until the whites are firm but the yolks are still runny.

  • 7

    Season with a pinch of salt, black pepper, and smoky paprika before serving warm.

Crispy Chicken Sausage and Sweet Potato Hash with Spinach and Eggs

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

Crispy Chicken Sausage and Sweet Potato Hash with Spinach and Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Sausage and Sweet Potato Hash with Spinach and Eggs

Pan-seared chicken sausage and diced sweet potatoes tossed with fresh baby spinach and topped with soft-cooked eggs, finished with a touch of smoky paprika.

NUTRITION

444kcal
Protein
35.1g
Fat
21.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage, sliced

2 Large Eggs

1/4 cup Liquid Egg Whites

3/4 cup Sweet Potato, cubed

1 cup Baby Spinach

1/2 cup Red Bell Pepper, chopped

1/2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes to the pan and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

  • 3

    Stir in the sliced chicken sausage and chopped red bell peppers, cooking for another 4-5 minutes until the sausage is golden and crisp.

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

    Push the hash mixture to the edges of the pan and pour the liquid egg whites into the center, scrambling them lightly until set.

  • 6

    Crack the two whole eggs directly over the hash, cover the skillet with a lid, and cook for 2-3 minutes until the whites are firm but the yolks are still runny.

  • 7

    Season with a pinch of salt, black pepper, and smoky paprika before serving warm.