NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup Yukon gold potato

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp ghee

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

  Wash and dice the Yukon gold potato into small 1/2-inch cubes to ensure even cooking.

• 2

  Heat a large cast-iron skillet over medium-high heat and add the ghee.

• 3

  Add the diced potatoes to the skillet in a single layer, seasoning with a pinch of sea salt and black pepper.

• 4

  Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and develop a crispy golden-brown exterior.

• 5

  Push the potatoes to the side of the pan and add the ground beef and diced onions to the center.

• 6

  Break up the beef with a wooden spoon and cook until browned and no longer pink.

• 7

  Stir in the diced red bell pepper, garlic powder, and smoked paprika, mixing everything together in the skillet.

• 8

  Sauté for another 3-4 minutes until the peppers are tender-crisp.

• 9

  Create a small well in the center of the hash and crack the egg into it.

• 10

  Cover the skillet with a lid for 2-3 minutes until the egg white is set but the yolk remains slightly runny.

• 11

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.