NUTRITION

SERVINGS

INGREDIENTS

1 cup Yukon gold potato

4 oz smoked turkey sausage

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

1 large egg

0.5 cup egg whites

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Place the cubed potatoes in a microwave-safe bowl with a splash of water, cover, and steam for 3 minutes until slightly tender.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the par-cooked potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the edges are golden and crispy.

• 4

  Stir in the sliced turkey sausage, diced bell peppers, and onions; sauté for another 4-5 minutes until the vegetables soften and the sausage is browned.

• 5

  Season the mixture with sea salt, black pepper, and garlic powder.

• 6

  Lower the heat to medium and pour the egg whites over the hash, stirring gently to scramble them into the mixture until just cooked.

• 7

  Create a small well in the center of the skillet and crack the whole egg into it.

• 8

  Cover the skillet with a lid for 2-3 minutes until the egg white is set but the yolk remains runny.

• 9

  Garnish with fresh parsley and serve directly from the skillet.