NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey (93% lean)

1 cup russet potato (shredded)

1 large egg

0.25 cup red bell pepper (diced)

0.25 cup yellow onion (diced)

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp fresh parsley (chopped)

PREPARATION

• 1

  Grate the russet potato and place in a clean kitchen towel, squeezing firmly to remove as much moisture as possible for maximum crispiness.

• 2

  Heat a large non-stick skillet over medium-high heat and add the ground turkey, breaking it apart with a spatula until browned and cooked through.

• 3

  Remove the turkey from the pan and set aside; add the olive oil to the same skillet along with the shredded potatoes, spreading them into an even layer.

• 4

  Cook the potatoes undisturbed for 5-6 minutes until a golden-brown crust forms, then flip and add the diced onions and bell peppers.

• 5

  Season with sea salt, black pepper, garlic powder, and smoked paprika, stirring in the cooked turkey until everything is hot and well-combined.

• 6

  Create a small well in the center of the mixture, crack the egg into it, and cover the skillet for 2-3 minutes until the egg white is set but the yolk remains runny.

• 7

  Garnish with fresh chopped parsley and serve immediately directly from the skillet.