NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey chorizo

0.25 medium Yukon gold potato

1 large Egg

0.5 cup Egg whites

0.5 cup Red bell pepper

0.25 cup Red onion

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Dice the Yukon gold potato into small 1/2-inch cubes to ensure they cook quickly and develop a golden crust.

• 2

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

• 3

  Add the diced potatoes to the skillet, season with sea salt and black pepper, and cook for 8-10 minutes, stirring occasionally, until tender and browned.

• 4

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

• 5

  Cook the chorizo for 5-6 minutes until fully browned, then stir in the diced red bell peppers and red onions.

• 6

  Sauté the entire mixture together for another 3-4 minutes until the vegetables are softened and the flavors are well combined.

• 7

  Reduce heat to medium and create a small well in the center of the hash; pour in the egg whites and crack the whole egg directly on top.

• 8

  Cover the skillet with a lid for 2-3 minutes to allow the egg whites to set and the whole egg to cook to your desired doneness.

• 9

  Garnish with freshly chopped cilantro and serve immediately directly from the pan.