NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.25 tsp Dried sage

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Yukon gold potato

1 tsp Avocado oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 large Egg

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small bowl, combine the ground turkey with dried sage, garlic powder, sea salt, and black pepper to create a clean, sugar-free sausage blend.

• 2

  Scrub the Yukon gold potato and dice into uniform 1/2-inch cubes, leaving the skin on for extra fiber and texture.

• 3

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

• 4

  Add the diced potatoes to the hot skillet, spreading them in a single layer to ensure they develop a crispy golden-brown crust, cooking for about 8-10 minutes.

• 5

  Push the potatoes to the edges of the pan and add the turkey sausage mixture and diced yellow onion to the center.

• 6

  Break the turkey apart with a wooden spoon and sauté until the meat is thoroughly browned and the onions are translucent.

• 7

  Stir in the diced red bell pepper and cook for an additional 3 minutes until the vegetables are tender-crisp.

• 8

  Create a small well in the center of the hash, crack the egg into it, and cover the skillet with a lid for 2 minutes until the egg white is opaque but the yolk remains runny.

• 9

  Finish the dish with a sprinkle of fresh chopped parsley before serving warm directly from the skillet.