NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breakfast sausage

0.5 medium Yukon gold potato

2 large eggs

0.5 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the Yukon gold potato into small half-inch cubes to ensure even and quick cooking.

• 2

  In a large non-stick skillet, heat the olive oil over medium-high heat and add the chicken sausage, breaking it apart with a spatula until browned.

• 3

  Add the diced potatoes to the skillet with the sausage, covering with a lid for 5 minutes to steam-soften them.

• 4

  Remove the lid and add the diced red bell pepper, yellow onion, smoked paprika, sea salt, and black pepper.

• 5

  Sauté the mixture uncovered for another 8-10 minutes, stirring occasionally until the potatoes are golden and crispy.

• 6

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

• 7

  Reduce heat to medium-low, cover, and cook for 3-4 minutes until the egg whites are set but the yolks remain runny.

• 8

  Garnish with fresh chopped parsley and serve immediately directly from the skillet.