NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef 93% lean

0.5 medium Russet potato

2 large Eggs

0.5 tbsp Cheddar cheese

0 tsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Dice the russet potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

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

• 3

  Add the ground beef to the skillet, breaking it up with a spatula until browned and cooked through.

• 4

  Remove the beef from the skillet and set aside, leaving any rendered fat in the pan.

• 5

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally until they are golden and tender.

• 6

  Stir in the diced onion and red bell pepper, cooking for another 3-4 minutes until softened.

• 7

  Return the cooked beef to the skillet and season the mixture with sea salt, black pepper, and garlic powder.

• 8

  Create two small wells in the hash and crack one egg into each space.

• 9

  Cover the skillet with a lid for 2-3 minutes until the egg whites are set but the yolks remain slightly runny.

• 10

  Sprinkle the shredded cheddar cheese over the top and allow it to melt before serving warm.