NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp olive oil

2 large eggs

1 cup liquid egg whites

0.5 oz feta cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

  Wash and peel the Russet potato, then cut it into small, uniform half-inch cubes for even cooking.

• 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, tossing occasionally, until they are golden brown and crispy on the outside.

• 4

  In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, red pepper flakes, and lemon zest until well combined.

• 5

  Add the fresh spinach to the skillet with the potatoes and sauté for 1 minute until just beginning to wilt.

• 6

  Reduce the heat to medium-low and pour the egg mixture directly into the skillet over the potatoes and spinach.

• 7

  Gently fold the eggs with a spatula until they are just set and fluffy, then remove from heat immediately.

• 8

  Transfer the hash to a plate and garnish with crumbled feta cheese and chopped fresh parsley before serving.