NUTRITION

SERVINGS

INGREDIENTS

5 slices turkey bacon

1 cup gold potato

1 tsp avocado oil

2 large eggs

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

  Chop the gold potato into small 1/2-inch cubes to ensure they cook quickly and achieve maximum crispiness.

• 2

  Place a large non-stick skillet over medium heat and add the turkey bacon slices, cooking until they are deeply browned and sizzling.

• 3

  Remove the bacon and roughly chop it, leaving any rendered fat in the pan and adding the avocado oil.

• 4

  Add the cubed potatoes to the skillet, seasoning with sea salt, black pepper, and garlic powder, then cook for 8-10 minutes until golden and tender.

• 5

  Stir the baby spinach into the potatoes until just wilted, then push the mixture to the side of the pan.

• 6

  Crack the eggs into the cleared space and fry until the whites are set but the yolks remain runny.

• 7

  Divide the potato and spinach hash into bowls, top with the chopped turkey bacon and fried eggs, and garnish with fresh chives.