NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.25 tbsp avocado oil

0.25 cup russet potato

0.5 cup red bell pepper

0.25 cup yellow onion

2 large eggs

0.5 tsp smoked paprika

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp apple cider vinegar

PREPARATION

• 1

  Dice the russet potato into small half-inch cubes and microwave for 3 minutes until slightly tender.

• 2

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

• 3

  Add the ground turkey to the skillet along with the smoked paprika, chili powder, garlic powder, sea salt, black pepper, oregano, and apple cider vinegar.

• 4

  Break the turkey apart with a wooden spoon and cook until browned and fully cooked through.

• 5

  Add the par-cooked potatoes, diced red bell pepper, and diced yellow onion to the skillet with the turkey.

• 6

  Sauté the mixture for 8 to 10 minutes, stirring occasionally, until the potatoes are golden and crispy on the edges.

• 7

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

• 8

  Cover the skillet with a lid and cook for 3 minutes until the egg whites are opaque and set but the yolks are still runny.