NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

0.5 medium Yukon Gold potato

1 large egg

0.5 cup bell peppers

0.25 cup red onion

1 tsp olive oil

1 tsp smoked paprika

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the Yukon Gold potato into small, uniform 1/2-inch cubes to ensure even cooking.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Push the potatoes to the side of the pan and add the ground turkey, breaking it up with a spatula.

• 5

  Season the turkey with smoked paprika, cumin, garlic powder, sea salt, and black pepper to create the chorizo flavor profile.

• 6

  Stir in the diced bell peppers and red onion, cooking for another 5-6 minutes until the turkey is fully browned and veggies are soft.

• 7

  Create a small well in the center of the hash and crack the egg into it, cooking until the white is set but the yolk remains runny.

• 8

  Garnish with fresh chopped cilantro and serve immediately.