NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

2 large Eggs (100g total)

4 ounces Chicken Apple Sausage (113g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (40g)

1 cup Fresh Spinach (30g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

• 1

  Peel and dice the sweet potato into roughly 1/2-inch cubes. Rinse the fresh spinach and set aside.

• 2

  Slice the red bell pepper and red onion into thin strips.

• 3

  Heat a non-stick skillet over medium-high heat and add the olive oil.

• 4

  Add the diced sweet potato to the skillet and cook for about 8-10 minutes until they begin to soften, stirring occasionally to achieve a crispy texture.

• 5

  In a separate pan, lightly brown the sliced chicken apple sausage until it is warmed through and has some crisp edges.

• 6

  Add the sliced red bell pepper and red onion to the sweet potato pan and continue cooking for an additional 3-4 minutes until the vegetables are tender.

• 7

  Create two small wells in the hash mixture and crack an egg into each. Reduce the heat to medium-low, cover the pan, and allow the eggs to cook until the whites are set but the yolks remain runny, about 3-4 minutes.

• 8

  In the final minute of cooking, toss in the fresh spinach until just wilted.

• 9

  Gently mix the ingredients as desired and serve the hash warm.