NUTRITION

SERVINGS

INGREDIENTS

0.5 medium potato

5 oz ground turkey (93% lean)

2 large eggs

0.5 cup bell pepper

0.25 cup red onion

1 cup kale

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Dice the potato into 1/2-inch cubes and toss them in a bowl with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and crispy.

• 4

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

• 5

  Add the diced bell peppers and red onions to the skillet with the turkey, sautéing for 5 minutes until the vegetables are tender-crisp.

• 6

  Stir the chopped kale and the roasted potatoes into the skillet, tossing for 2 minutes until the kale is just wilted and the flavors are combined.

• 7

  In a separate small non-stick pan, cook the eggs over-easy or sunny-side up until the whites are set but the yolks remain runny.

• 8

  Divide the hash into serving bowls and top each with an egg, allowing the yolk to break and create a rich sauce over the crispy potatoes.