NUTRITION

SERVINGS

INGREDIENTS

5.5 oz ground turkey

2 large eggs

1 cup gold potatoes

0.5 cup red bell pepper

0.25 cup yellow onion

0.25 tsp avocado oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the gold potatoes into small, uniform half-inch cubes to ensure even cooking and maximum surface area for crisping.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the cubed potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender on the inside.

• 4

  Push the potatoes to the outer edges of the pan and add the ground turkey, diced onion, and red bell pepper to the center.

• 5

  Break up the turkey with a spatula and cook until fully browned and the vegetables have softened and become fragrant.

• 6

  Stir the potatoes back into the center and season the entire mixture with garlic powder, smoked paprika, sea salt, and black pepper.

• 7

  Use a spoon to create two small wells in the hash and carefully crack one egg into each opening.

• 8

  Reduce the heat to medium-low, cover the skillet with a lid, and cook for 3-4 minutes until the egg whites are opaque but the yolks remain soft.

• 9

  Garnish with freshly chopped parsley and serve immediately directly from the skillet for the best texture.