NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ground turkey sausage

0.25 cup Yukon gold potato

2 large Eggs

0.5 cup Bell pepper

0.25 cup Red onion

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced Yukon gold potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 3

  Push the potatoes to the outer edges of the pan and add the ground turkey sausage to the center.

• 4

  Break the sausage apart with a wooden spoon and cook until browned and no longer pink.

• 5

  Stir in the diced bell peppers and red onions, sautéing for an additional 3-4 minutes until the vegetables are softened.

• 6

  Season the entire mixture with sea salt, black pepper, and garlic powder, tossing well to combine.

• 7

  Create two small wells in the hash and crack the eggs directly into them.

• 8

  Cover the skillet with a lid and cook for 2-3 minutes until the egg whites are set but the yolks remain runny.

• 9

  Garnish with freshly chopped parsley and serve immediately.