NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground turkey

0.25 cup sweet potato

0.25 cup red bell pepper

0.25 cup yellow onion

0 tsp extra virgin olive oil

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into small 1/2-inch cubes. In a bowl, toss the cubes with half of the olive oil, sea salt, black pepper, smoked paprika, and garlic powder.

• 3

  Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are tender and the edges are crispy.

• 4

  While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the diced onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the onion is translucent.

• 6

  Add the ground turkey to the skillet. Break it up with a spatula and cook until browned and cooked through, approximately 6-8 minutes.

• 7

  Once the sweet potatoes are finished roasting, add them to the skillet with the turkey and vegetables. Toss everything together to combine the flavors.

• 8

  In a separate small non-stick pan, fry the egg to your preference (sunny-side up or over-easy works best for a runny yolk).

• 9

  Plate the hash and top it with the fried egg. Season with an extra pinch of salt and pepper if desired.