NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.5 cup Yukon gold potato

2 large Eggs

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Avocado oil

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.13 tsp Cayenne pepper

PREPARATION

• 1

  Finely dice the Yukon gold potato into small, uniform cubes to ensure even cooking.

• 2

  In a small bowl, combine the ground turkey with smoked paprika, cumin, garlic powder, sea salt, and cayenne pepper, mixing thoroughly to create the clean chorizo base.

• 3

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

• 4

  Add the diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden brown.

• 5

  Add the diced onions and red bell peppers to the skillet, sautéing for another 3 minutes until the vegetables are tender-crisp.

• 6

  Push the vegetables to the side of the pan and add the seasoned ground turkey. Break it up with a spatula and cook until fully browned and no longer pink.

• 7

  Toss everything together in the pan to combine the flavors.

• 8

  Create two small wells in the hash and crack one egg into each well. Cover the pan with a lid and cook for 2-3 minutes until the whites are set but the yolks remain jammy.

• 9

  Slide the hash onto a plate and serve immediately.