NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ground turkey

1 cup Yukon Gold potato

1 large Egg

0.25 tbsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the Yukon Gold potato into small, uniform half-inch cubes to ensure even cooking and maximum crispiness.

• 2

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

• 3

  Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Push the potatoes to the side of the pan and add the ground turkey, breaking it up into small pieces with a wooden spoon.

• 5

  Season the mixture with smoked paprika, sea salt, and black pepper, then stir in the diced onion and red bell pepper.

• 6

  Continue cooking for 6-7 minutes until the turkey is fully browned and the vegetables have softened and caramelized slightly.

• 7

  Create a small well in the center of the hash and crack the egg into it, then cover the pan for 2-3 minutes until the white is set but the yolk remains jammy.

• 8

  Garnish the entire hash with freshly chopped parsley and serve immediately while hot.