NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Sausage

1 Whole Egg

4 Egg Whites

1/2 cup Diced Sweet Potato

1/2 cup Diced Red Bell Pepper

1/4 cup Diced Yellow Onion

2 tsp Olive Oil

PREPARATION

• 1

  Begin by dicing the sweet potato, red bell pepper, and yellow onion into small, even pieces for a uniform cook.

• 2

  Slice the chicken sausage into rounds or half-moons.

• 3

  Heat 1 tsp of olive oil in a nonstick skillet over medium heat. Add the chicken sausage slices and sauté until they start to brown and crisp up, about 3-4 minutes. Remove sausage from the skillet and set aside.

• 4

  In the same skillet, add the diced sweet potato, red bell pepper, and onion. Drizzle with the remaining 1 tsp olive oil. Sauté the vegetables over medium heat until they are tender and slightly caramelized, about 6-8 minutes.

• 5

  While the vegetables are cooking, whisk together the whole egg and egg whites in a small bowl.

• 6

  Once the vegetables have softened, push them to one side of the skillet and pour the egg mixture into the cleared space. Let the eggs set for a moment before gently stirring and folding them into the vegetables, creating soft scrambled eggs.

• 7

  Return the crispy chicken sausage to the skillet, stirring lightly to combine all the ingredients. Continue cooking for another 1-2 minutes until everything is heated through and well mixed.

• 8

  Season the hash with salt and pepper to taste, and serve warm.