NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

5 oz Ground turkey (93% lean)

1 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss them in a bowl with the olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy, flipping halfway through.

• 4

  While the potatoes roast, chop the bacon and add it to a large non-stick skillet over medium heat, cooking until it starts to render its fat and crisp up.

• 5

  Add the ground turkey to the skillet with the bacon, breaking it apart with a wooden spoon and cooking until it is fully browned and no longer pink.

• 6

  Stir in the diced red bell pepper and sauté for another 3-4 minutes until the pepper has softened slightly.

• 7

  Once the potatoes are finished roasting, transfer them directly into the skillet with the turkey and bacon mixture, tossing well to combine.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top of the hash and cover the skillet with a lid for 1 minute until the cheese is perfectly melted.

• 9

  Transfer the hash to a plate and top with a dollop of Greek yogurt and a garnish of sliced green onions before serving.