NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey sausage

0.5 medium Russet potato

2 large eggs

0.25 cup red bell pepper

0.25 cup yellow onion

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Heat a large skillet over medium-high heat and add the ground turkey sausage, breaking it apart with a spatula until browned and cooked through.

• 3

  Remove the sausage from the skillet and set aside, then add the olive oil to the same pan along with the diced potatoes.

• 4

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

• 5

  Stir in the diced red bell pepper and yellow onion, sautéing for another 3-4 minutes until the vegetables are softened and fragrant.

• 6

  Season the mixture with sea salt, black pepper, and smoked paprika, then return the cooked sausage to the skillet and toss in the fresh spinach until just wilted.

• 7

  Create two small wells in the hash mixture and crack the eggs into them, covering the pan for 2-3 minutes until the whites are set but the yolks remain slightly runny.