NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground beef (93% lean)

0.25 medium Yukon Gold potato

1 large Egg

0.25 cup Red bell pepper

0.25 cup Yellow onion

0 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the diced potatoes to the skillet in a single layer and sear for 5-7 minutes, stirring occasionally, until they develop a golden-brown crust.

• 4

  Push the potatoes to the outer edges of the skillet and add the ground beef to the center, breaking it apart with a wooden spoon.

• 5

  Stir in the diced onions and red bell peppers, then season the entire mixture with sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Continue to cook for 6-8 minutes until the beef is fully browned and the vegetables have softened.

• 7

  Use your spoon to create a small well in the center of the hash and carefully crack the egg into it.

• 8

  Reduce heat to medium, cover the skillet with a lid, and cook for 2-3 minutes until the egg white is set but the yolk remains runny.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately directly from the skillet.