NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Ground turkey

1 large Egg

0.5 oz Sharp cheddar cheese

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Fresh chives

PREPARATION

• 1

  Dice the Russet potato into small 1/2-inch cubes to ensure even cooking and maximum crispiness.

• 2

  In a large non-stick skillet over medium-high heat, cook the ground turkey with the garlic powder, half the salt, and half the pepper until browned; remove from pan.

• 3

  Wipe the skillet clean, add the olive oil, and toss in the diced potatoes with the smoked paprika and remaining salt and pepper.

• 4

  Cover the skillet and cook the potatoes for 8-10 minutes, stirring occasionally, until the edges are golden-brown and the centers are tender.

• 5

  Return the cooked turkey to the skillet and add the baby spinach, stirring for 1-2 minutes until the greens are just wilted.

• 6

  Sprinkle the shredded cheddar cheese over the mixture, cover with a lid for 60 seconds until the cheese is bubbly and melted, then remove from heat.

• 7

  In a separate small non-stick pan, fry the egg to your desired doneness, keeping the yolk slightly runny for a rich sauce.

• 8

  Transfer the hash to a plate, top with the fried egg, and garnish with freshly chopped chives before serving.