NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (~114g)

1 medium Yellow Onion (~110g)

1/2 medium Red Bell Pepper (~60g)

3.5 ounces Extra Lean Turkey Sausage (~100g)

2 large Eggs (~100g total)

1 tablespoon Olive Oil (~14g)

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Peel and dice the sweet potato into small cubes. Slice the yellow onion thinly and dice the red bell pepper.

• 3

  On a large baking sheet, toss the sweet potato cubes with olive oil, salt, pepper, and fresh thyme.

• 4

  Roast the sweet potato in the preheated oven for about 20-25 minutes or until tender and slightly crispy, stirring halfway through.

• 5

  While the sweet potato roasts, heat a skillet over medium heat. Add the sliced onion and a dash of olive oil, then sauté until caramelized (about 8-10 minutes). Add the diced red bell pepper during the last few minutes of cooking.

• 6

  In a separate pan, slice the turkey sausage into rounds and heat until lightly browned.

• 7

  Once the vegetables and sausage are ready, combine the roasted sweet potato with the caramelized onions, bell pepper, and turkey sausage in a large skillet. Mix gently over medium heat.

• 8

  Create two small wells in the hash and crack the eggs into each well. Cover the skillet and cook until the eggs reach your preferred doneness (about 4-5 minutes for runny yolks).

• 9

  Season with extra salt and pepper if needed, and serve warm.