NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

2 lean Turkey Sausage Links

1 medium Sweet Potato

2 cups Kale

1 small Red Bell Pepper

1/2 medium Yellow Onion

1 teaspoon Extra Virgin Olive Oil

Sea Salt & Black Pepper, to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Peel (if desired) and dice the sweet potato into small cubes. Toss the cubes with a drizzle of olive oil, salt, and black pepper, then spread them evenly on a baking sheet.

• 3

  Roast the sweet potato cubes in the oven for 20-25 minutes until they are crispy on the outside and tender inside.

• 4

  While the sweet potatoes are roasting, finely chop the kale, red bell pepper, and half onion.

• 5

  In a large skillet over medium heat, add the turkey sausage links. Cook them, turning occasionally until they are browned all over (about 6-8 minutes). Remove from the skillet and slice into bite-sized rounds.

• 6

  In the same skillet, add the chopped onion and red bell pepper. Sauté for 2-3 minutes until they soften, then add the kale and cook for another 2 minutes until slightly wilted.

• 7

  Fold in the roasted sweet potato cubes and sliced turkey sausage into the vegetable mix, stirring gently to combine. Adjust salt and pepper if needed.

• 8

  In a separate non-stick pan over medium-low heat, add a few drops of olive oil and carefully crack the eggs to cook sunny-side up, ensuring the whites set while keeping the yolks runny.

• 9

  Plate a generous serving of the hash and top with the sunny-side up eggs. Serve immediately and enjoy!