NUTRITION

SERVINGS

INGREDIENTS

1 cup Russet potato

4.5 oz Ground turkey 93% lean

0.5 cup Liquid egg whites

1 tsp Avocado oil

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Plain nonfat Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

  Place the shredded Russet potato in a clean kitchen towel and squeeze out all excess moisture to ensure maximum crispiness.

• 2

  Heat a non-stick skillet over medium-high heat with half of the avocado oil.

• 3

  Add the ground turkey and diced yellow onion to the skillet, seasoning with half of the sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Cook the turkey until browned and cooked through, then remove from the pan and set aside.

• 5

  Wipe the skillet clean, add the remaining oil, and press the shredded potatoes into two flat rounds.

• 6

  Cook the potato rounds for 4-5 minutes per side until deeply golden and crispy.

• 7

  In a separate small non-stick pan, scramble the liquid egg whites with the remaining seasonings until just set and fluffy.

• 8

  Assemble the stacks by placing one hash brown round on a plate, topping with the turkey and egg whites, then placing the second hash brown round on top.

• 9

  Finish the dish with a dollop of plain nonfat Greek yogurt and a sprinkle of chopped fresh chives.