NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken sausage

0.25 cup sweet potato

0.25 tsp avocado oil

0.5 cup red bell pepper

1 cup kale

2 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Peel the sweet potato and dice into small 1/2-inch cubes to ensure even cooking.

• 2

  Slice the chicken sausage into rounds and finely chop the red bell pepper and kale.

• 3

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 4

  Add the chicken sausage to the pan and cook for 3-4 minutes until browned on both sides, then remove and set aside.

• 5

  Add the diced sweet potatoes to the same skillet, seasoning with sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and golden.

• 7

  Stir in the red bell pepper and kale, cooking for another 2-3 minutes until the kale is wilted.

• 8

  Return the chicken sausage to the pan and stir to combine all ingredients.

• 9

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

• 10

  Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are set but the yolks remain runny.

• 11

  Serve immediately while hot.