YOUR SOLIN GENERATED RECIPE
Crispy Golden Hash Brown Breakfast
Pan-seared shredded potatoes and lean ground turkey topped with velvety eggs and a dollop of cool Greek yogurt for a satisfying, protein-packed start.
INGREDIENTS
0.5 medium yellow potato
4 oz ground turkey
2 large eggs
1 cup fresh spinach
0.5 tsp extra virgin olive oil
0.25 cup plain Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Grate the yellow potato using a box grater and squeeze out all excess moisture using a clean kitchen towel to ensure maximum crispiness.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Spread the shredded potatoes into the skillet, pressing down firmly with a spatula, and cook for 5-7 minutes until the bottom is deeply golden.
In a separate skillet, cook the ground turkey over medium heat, breaking it apart with a spoon until browned and cooked through.
Season the turkey with the sea salt, black pepper, and garlic powder, then stir in the fresh spinach until it just begins to wilt.
Flip the hash brown disk carefully and cook for another 4-5 minutes until the second side is crispy.
Whisk the eggs in a small bowl and pour them over the turkey and spinach mixture, scrambling gently until the eggs are just set.
Place the crispy hash brown on a plate, top with the turkey and egg scramble, and finish with a dollop of Greek yogurt and fresh chives.