NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

1 cup Yukon gold potato

0.5 cup red bell pepper

0.25 cup yellow onion

1 large egg

1 tsp avocado oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Wash and dice the Yukon gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the avocado oil in a medium cast-iron or non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until the edges are golden brown and crispy.

• 4

  Stir in the diced yellow onion and red bell pepper, cooking for another 3 minutes until the vegetables begin to soften.

• 5

  Add the ground turkey to the skillet, breaking it up with a wooden spoon. Season the entire mixture with smoked paprika, garlic powder, sea salt, and black pepper.

• 6

  Continue to cook for 5-7 minutes until the turkey is fully browned and the potatoes are fork-tender.

• 7

  Use the back of a spoon to create a small well in the center of the hash. Crack the egg into the well.

• 8

  Reduce heat to medium-low, cover the skillet with a lid, and cook for 2-4 minutes until the egg white is set but the yolk remains runny.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately directly from the skillet.