NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Egg Whites

2 links Turkey Sausage

1.5 cups Shredded Potatoes

1 medium Avocado

2 tablespoons Olive Oil

1/2 cup Red Bell Pepper

1 cup Fresh Spinach

PREPARATION

• 1

  Wash and shred the potatoes, then use a clean kitchen towel to squeeze out as much moisture as possible to ensure maximum crunch.

• 2

  Heat 1.5 tablespoons of olive oil in a large non-stick skillet over medium-high heat.

• 3

  Spread the shredded potatoes in an even layer and cook without stirring for about 5-7 minutes until the bottom is deeply golden-brown.

• 4

  Flip the potatoes and cook for another 5 minutes until they reach a satisfyingly crispy texture, then season lightly with sea salt.

• 5

  In a separate skillet, heat the remaining half tablespoon of olive oil and sauté the diced bell peppers and sliced turkey sausage until the sausage is browned.

• 6

  Add the fresh spinach to the skillet and toss for 1 minute until just wilted.

• 7

  Lower the heat to medium-low, pour in the egg whites, and gently scramble with the sausage and peppers until the eggs are fully set and fluffy.

• 8

  Plate the scramble alongside the crispy hash browns and top with fresh avocado slices for a hit of healthy fats.