NUTRITION

SERVINGS

INGREDIENTS

100 grams Ground Turkey (93% Lean)

2 Large Eggs

1 medium Sweet Potato

1 cup Kale

1/4 medium Yellow Onion

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Peel and cube the sweet potato into 1/2-inch pieces. Toss the sweet potato cubes with a pinch of salt, pepper, and a small drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized.

• 2

  While the sweet potato roasts, finely dice the yellow onion and mince the garlic. In a non-stick skillet, heat the remaining olive oil over medium heat. Sauté the onion and garlic until they become translucent and fragrant.

• 3

  Add the ground turkey to the skillet. Season with salt and pepper, breaking it up with a spatula as it cooks, until it is no longer pink and is fully cooked, about 6-8 minutes.

• 4

  Fold in the kale to the turkey mixture and sauté for an additional 2 minutes until the kale wilts but still retains its bright color.

• 5

  Once the sweet potatoes are done, add them to the skillet and gently mix with the turkey and kale.

• 6

  In a separate small pan, lightly fry the eggs sunny-side up so that the yolks remain molten. Alternatively, you can poach them if you prefer.

• 7

  Plate the hash and top with the molten eggs. Sprinkle with additional salt and pepper if desired, and serve warm.