NUTRITION

SERVINGS

INGREDIENTS

8 oz lean ground turkey sausage

0.25 medium sweet potato

0.5 cup red bell pepper

0.5 cup yellow onion

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Peel the sweet potato and dice it into small, uniform 1/2-inch cubes to ensure even cooking.

• 2

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

• 3

  Add the sweet potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are tender and golden brown on the edges.

• 4

  Push the potatoes to the outer edges of the pan and add the lean ground turkey sausage to the center.

• 5

  Cook the sausage for 5-7 minutes, breaking it into small crumbles with a spatula, until it is fully browned and no longer pink.

• 6

  Add the diced red bell pepper and yellow onion to the pan, stirring everything together to combine.

• 7

  Sauté the mixture for another 4-5 minutes until the onions are translucent and the peppers have softened.

• 8

  Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the hash and toss well to coat all ingredients.

• 9

  Add the fresh baby spinach to the skillet and fold it into the hot mixture for about 60 seconds until just wilted.

• 10

  Remove the skillet from the heat and serve the hash warm in a bowl.