Egg and Sweet Potato Hash with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Spinach

A colorful breakfast hash of tender sweet potatoes and sautéed spinach, topped with a perfectly fried egg and finished with a pinch of smoky paprika.

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NUTRITION

244kcal
Protein
10.3g
Fat
9.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup diced Sweet Potato

1 Large Egg

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon diced Red Onion

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PREPARATION

  • 1

    Peel and dice the sweet potato into small, uniform half-inch cubes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the diced sweet potatoes and red onions.

  • 3

    Sauté for 8-10 minutes, stirring occasionally, until the potatoes are fork-tender and slightly browned.

  • 4

    Toss in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 5

    Push the hash to the side of the pan and crack the egg into the cleared space.

  • 6

    Cook the egg to your preference, either sunny-side up or over-easy, then serve immediately over the warm hash.

Egg and Sweet Potato Hash with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Spinach

A colorful breakfast hash of tender sweet potatoes and sautéed spinach, topped with a perfectly fried egg and finished with a pinch of smoky paprika.

NUTRITION

244kcal
Protein
10.3g
Fat
9.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup diced Sweet Potato

1 Large Egg

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon diced Red Onion

PREPARATION

  • 1

    Peel and dice the sweet potato into small, uniform half-inch cubes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the diced sweet potatoes and red onions.

  • 3

    Sauté for 8-10 minutes, stirring occasionally, until the potatoes are fork-tender and slightly browned.

  • 4

    Toss in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 5

    Push the hash to the side of the pan and crack the egg into the cleared space.

  • 6

    Cook the egg to your preference, either sunny-side up or over-easy, then serve immediately over the warm hash.