NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.5 medium russet potato

1 large egg

0.5 cup red bell pepper

0.25 cup red onion

1 tsp avocado oil

1 tsp smoked paprika

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 4

  Push the potatoes to one side of the pan and add the ground turkey, breaking it up with a spatula as it browns.

• 5

  Stir in the smoked paprika, chili powder, garlic powder, sea salt, and black pepper to season the turkey with traditional chorizo flavors.

• 6

  Add the diced red bell pepper and onion to the pan, sautéing for another 5 minutes until the turkey is fully cooked and the vegetables are soft.

• 7

  Create a small well in the center of the hash and crack the egg into it; cover the pan for 2-3 minutes until the egg white is set but the yolk remains runny.

• 8

  Garnish with fresh cilantro and serve immediately directly from the skillet.