NUTRITION

SERVINGS

INGREDIENTS

4 oz Yukon Gold potatoes

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

4 oz Ground turkey

0.25 cup Red bell pepper

0.25 cup Yellow onion

2 large Eggs

0.5 cup Liquid egg whites

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cubed Yukon Gold potatoes with avocado oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the potatoes in a single layer and roast for 20 to 25 minutes until they are golden and crispy.

• 4

  While potatoes roast, brown the ground turkey in a large non-stick skillet over medium-high heat until no longer pink.

• 5

  Add the diced red bell pepper and yellow onion to the skillet, sautéing for 5 minutes until the vegetables are tender.

• 6

  Stir the roasted potatoes into the skillet with the turkey and vegetable mixture.

• 7

  Whisk the whole eggs and liquid egg whites together in a small bowl, then pour the mixture over the hash.

• 8

  Cook while stirring gently until the eggs are scrambled and just set, then garnish with fresh chives before serving.