NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey sausage

1 medium Yukon Gold potato

2 large Eggs

0.5 tbsp Ghee

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Dice the Yukon Gold potato into small, uniform half-inch cubes to ensure even cooking and maximum crispiness.

• 2

  Heat the ghee in a large cast-iron or non-stick skillet over medium-high heat until shimmering.

• 3

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

• 4

  Push the potatoes to one side of the pan and add the ground turkey sausage, breaking it up with a wooden spoon as it browns.

• 5

  Stir in the diced red bell pepper and yellow onion, cooking for another 4-5 minutes until the vegetables have softened and the sausage is fully cooked.

• 6

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

• 7

  Add the baby spinach to the skillet and stir for 1 minute until just wilted.

• 8

  Use the back of a spoon to create two small wells in the hash and crack one egg into each well.

• 9

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

• 10

  Remove from heat and serve immediately directly from the skillet.