NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef (93% lean)

0.5 small Yukon gold potato

0.25 cup red bell pepper

0.25 cup yellow onion

0 tsp avocado oil

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Scrub the Yukon gold potato and dice into small, uniform half-inch cubes to ensure even cooking.

• 2

  Heat a large non-stick skillet over medium-high heat. Add the ground beef, breaking it up with a spatula, and cook until browned and cooked through.

• 3

  Remove the beef from the skillet and set aside, leaving any rendered fat in the pan. Add the avocado oil if the pan is too dry.

• 4

  Add the diced potatoes to the skillet in a single layer. Cook undisturbed for 4-5 minutes to develop a golden crust, then stir.

• 5

  Add the diced red bell pepper and yellow onion to the potatoes. Continue cooking for another 5-7 minutes until the potatoes are tender and the vegetables are softened.

• 6

  Return the cooked beef to the skillet. Season with sea salt, black pepper, garlic powder, and smoked paprika. Toss everything together to combine and heat through.

• 7

  In a separate small non-stick pan, fry the egg to your preference (sunny-side up or over-easy is recommended for a silky yolk).

• 8

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