NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

1 cup shredded potatoes

1 large egg

0.5 cup bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 2

  Add the ground turkey to the skillet, breaking it into small crumbles with a spatula until browned and fully cooked.

• 3

  Stir in the diced yellow onion and bell peppers, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Add the shredded potatoes to the skillet, spreading them in an even layer and pressing down firmly with the spatula.

• 5

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

• 6

  Cook undisturbed for 5-6 minutes until the bottom is deeply golden and crispy, then flip carefully and cook for another 4 minutes.

• 7

  Create a small well in the center of the hash brown mixture and crack the egg into it.

• 8

  Cover the skillet with a lid for 2-3 minutes until the egg white is set but the yolk remains runny.

• 9

  Sprinkle the nutritional yeast over the entire skillet and serve immediately while hot.