NUTRITION

SERVINGS

INGREDIENTS

0.5 cup shredded potatoes

1 large eggs

0.75 cup liquid egg whites

1 link chicken sausage

0.5 cup bell peppers

0.25 cup red onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken sausage into rounds and finely chop the bell peppers and red onion.

• 2

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

• 3

  Add the shredded potatoes to the skillet, spreading them in an even layer; cook undisturbed for 5 minutes until the bottom is golden and crispy.

• 4

  Flip the potatoes and add the diced chicken sausage, bell peppers, and onions to the pan.

• 5

  Sauté the mixture for another 4-5 minutes until the vegetables are tender and the sausage is lightly browned.

• 6

  In a small bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder.

• 7

  Lower the heat to medium and pour the egg mixture over the potato and sausage base.

• 8

  Gently scramble the eggs into the hash using a spatula until they are just set and fluffy.

• 9

  Garnish with freshly chopped parsley and serve immediately.