NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken sausage

0.5 cup egg whites

0.75 cup yellow potatoes

0.25 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Place the diced yellow potatoes, red bell pepper, and red onion in a large mixing bowl.

• 3

  Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing thoroughly to coat.

• 4

  Spread the vegetable mixture in a single, even layer on the prepared baking sheet and roast for 15 minutes.

• 5

  Remove the sheet pan from the oven, add the sliced chicken sausage, and toss everything together before roasting for an additional 12 minutes.

• 6

  While the hash finishes roasting, cook the egg whites in a small non-stick skillet over medium heat until firm and scrambled.

• 7

  Remove the baking sheet from the oven, fold in the scrambled egg whites, and garnish with freshly chopped parsley before serving.