NUTRITION

SERVINGS

INGREDIENTS

1 cup mini potatoes

4 oz ground turkey

2 large eggs

0.25 cup non-fat Greek yogurt

1 tsp avocado oil

0.5 cup bell peppers

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Add the halved mini potatoes to the skillet, cut-side down, and cook for 8-10 minutes until golden brown and tender.

• 3

  Push the potatoes to the outer edges of the skillet and add the ground turkey, diced bell peppers, and red onion to the center.

• 4

  Cook the turkey mixture for 5-7 minutes, breaking it apart with a spatula until browned and fully cooked.

• 5

  Season the entire skillet with sea salt, black pepper, and smoked paprika, tossing to combine all ingredients.

• 6

  Use a spoon to create two small wells in the hash and crack one egg into each well.

• 7

  Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are opaque but the yolks are still soft.

• 8

  Remove from heat and serve immediately with a dollop of Greek yogurt and a garnish of freshly chopped chives.