NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken sausage

1 small Potato

0.5 tbsp Olive oil

0.5 cup Bell pepper

0.25 cup Red onion

1 large Egg

1 cup Baby spinach

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Wash and dice the small potato into half-inch cubes to ensure even cooking.

• 2

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

• 3

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

• 4

  Slice the chicken sausage into rounds and add them to the skillet along with the diced bell pepper and red onion.

• 5

  Sauté the mixture for another 5-7 minutes until the sausage is browned and the vegetables are tender.

• 6

  Stir in the smoked paprika, sea salt, black pepper, and baby spinach, cooking just until the spinach is wilted.

• 7

  Create a small well in the center of the hash and crack the egg into it, or fry the egg separately in a small pan to your desired doneness.

• 8

  Transfer the hash to a plate, top with the egg, and serve immediately.