NUTRITION

SERVINGS

INGREDIENTS

0.5 cups shredded russet potato

6 oz lean ground turkey

2 large eggs

0.5 cup diced bell pepper

0.25 cup diced yellow onion

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Place shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure maximum crispiness.

• 2

  Heat a large cast-iron skillet over medium-high heat and melt the ghee, swirling to coat the bottom.

• 3

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and cooked through.

• 4

  Stir in the diced bell pepper and onion, sautéing for 3-4 minutes until softened.

• 5

  Spread the shredded potatoes over the turkey mixture in an even layer, pressing down firmly with a spatula.

• 6

  Season the entire mixture with sea salt, black pepper, garlic powder, and smoked paprika.

• 7

  Cook undisturbed for 5-7 minutes until the bottom is deeply golden and crispy, then flip carefully in sections.

• 8

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

• 9

  Garnish with fresh parsley and serve immediately directly from the skillet.