NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey chorizo

1 medium Yukon Gold potato

1 large egg

0.25 cup liquid egg whites

0.5 cup bell pepper

0.25 cup red onion

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

  Scrub the Yukon Gold potato and dice into 1/2-inch cubes.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes and sea salt to the pan, cooking for 8-10 minutes until they are golden and tender.

• 4

  Push the potatoes to the outer edges of the skillet and add the ground turkey chorizo to the center, breaking it up with a spatula.

• 5

  Stir in the diced bell pepper and red onion, cooking for another 5 minutes until the chorizo is browned and the vegetables are soft.

• 6

  Sprinkle the smoked paprika over the mixture and toss everything together to combine the flavors.

• 7

  Create a small well in the center of the hash, pour in the liquid egg whites, and then crack the whole egg directly on top.

• 8

  Cover the skillet with a lid for 2-3 minutes until the egg whites are fully set but the yolk remains beautifully jammy.

• 9

  Garnish the hash with chopped fresh cilantro and serve immediately.