NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.5 medium Russet potato

0.5 tsp Olive oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 large Egg

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the russet potato into small 1/2-inch cubes to ensure they cook through and crisp up quickly.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat and add the potato cubes in a single layer.

• 3

  Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and have developed a golden-brown exterior.

• 4

  Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are softened.

• 5

  Push the potato and vegetable mixture to the sides of the pan and add the ground beef to the center.

• 6

  Break the beef apart with a spatula and season the entire skillet with garlic powder, smoked paprika, sea salt, and black pepper.

• 7

  Cook until the beef is fully browned and the juices have mostly evaporated, allowing the beef to slightly crisp against the pan.

• 8

  Create a small well in the center of the hash, crack the egg into it, and cover the pan for 2-3 minutes until the egg white is set.

• 9

  Garnish the skillet with freshly chopped parsley and serve immediately while hot.