NUTRITION

SERVINGS

INGREDIENTS

1 medium Japanese sweet potato

5 oz ground turkey

1 large egg

0.5 cup liquid egg whites

1 tsp avocado oil

1 cup baby spinach

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp coconut aminos

PREPARATION

• 1

  Scrub the Japanese sweet potato and dice into small 1/2-inch cubes to ensure even cooking.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat and add the diced potatoes and red onion.

• 3

  Sauté for 8-10 minutes, stirring occasionally, until the potatoes are tender and have developed a golden-brown crust.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and season with sea salt, black pepper, and garlic powder.

• 5

  Cook until the turkey is fully browned and cooked through, then stir in the baby spinach until just wilted.

• 6

  Pour the liquid egg whites over the hash mixture and stir constantly for 1-2 minutes until the whites are set and opaque.

• 7

  In a separate small non-stick pan, fry the whole egg to your preference, ideally leaving the yolk slightly runny.

• 8

  Transfer the hash to a plate, top with the fried egg, and drizzle with coconut aminos before serving.