NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef 93% lean

0.5 medium Yukon gold potato

0 tsp Avocado oil

0.25 cup Red onion

0.25 cup Red bell pepper

1 large Egg

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

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

• 2

  Add the finely diced Yukon gold potatoes to the skillet in a single layer and cook undisturbed for 5 minutes to develop a golden crust.

• 3

  Toss the potatoes and continue cooking for another 4 minutes until tender and crispy on all sides.

• 4

  Push the potatoes to the outer edges of the pan and add the ground beef to the center, breaking it apart with a spatula.

• 5

  Once the beef is browned, add the diced red onion and bell pepper, stirring everything together until the vegetables are softened.

• 6

  Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the mixture and toss well to coat.

• 7

  Create a small well in the center of the hash and crack the egg into it, covering the pan for 2 minutes until the white is set but the yolk remains runny.

• 8

  Garnish with freshly chopped parsley and serve immediately directly from the skillet.