NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.5 cup Shredded potatoes

2 large Eggs

0.5 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Avocado oil

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

  Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat.

• 2

  Add the ground turkey to the skillet, breaking it up with a spatula, and season with sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Cook the turkey until browned and mostly cooked through, about 5-6 minutes.

• 4

  Stir in the shredded potatoes, diced red bell pepper, and yellow onion, spreading them into an even layer.

• 5

  Press the mixture down firmly with the spatula and let it cook undisturbed for 5 minutes to develop a golden crust.

• 6

  Flip the mixture in sections and cook for another 3-4 minutes until the potatoes are tender and crispy.

• 7

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

• 8

  Cover the skillet with a lid and cook for 2-4 minutes, or until the egg whites are set but the yolks remain runny.

• 9

  Garnish with fresh chopped chives and serve immediately directly from the skillet.