NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

7 oz Ground turkey

0 slice Nitrate-free bacon

0.5 cup Red bell pepper

0.25 cup Yellow onion

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

  Scrub the Russet potato and cut into 1/2-inch cubes.

• 2

  In a large cast-iron skillet over medium heat, cook the chopped bacon until crisp.

• 3

  Remove the bacon with a slotted spoon, leaving the rendered fat in the pan, and add the avocado oil.

• 4

  Add the cubed potatoes to the skillet in a single layer and cook undisturbed for 5-7 minutes to develop a golden crust.

• 5

  Stir the potatoes and add the diced onion and red bell pepper, cooking for another 5 minutes until the vegetables soften.

• 6

  Push the mixture to the sides of the pan and add the ground turkey to the center, breaking it up with a spatula until browned and cooked through.

• 7

  Season the entire hash with sea salt, black pepper, and smoked paprika, tossing everything together to combine.

• 8

  Stir the crispy bacon back into the pan and garnish with fresh parsley before serving hot.