NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Russet potato

1 tsp extra virgin olive oil

4 slices turkey bacon

0.25 cup red bell pepper

0.25 cup yellow onion

1 large egg

0.5 cup liquid egg whites

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

  Dice the Russet potato into small half-inch cubes to ensure they cook through quickly and develop a crisp exterior.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the potato cubes.

• 3

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

• 4

  Chop the turkey bacon into small pieces and add them to the skillet with the diced red bell pepper and yellow onion.

• 5

  Continue cooking for 6 minutes until the bacon is crisp and the vegetables are softened and fragrant.

• 6

  Season the mixture with sea salt, black pepper, and garlic powder, tossing everything together to coat.

• 7

  Whisk the whole egg and liquid egg whites together in a small bowl, then pour the mixture over the hash.

• 8

  Reduce the heat to medium and scramble the eggs into the hash for 2 minutes until they are just set and fluffy.

• 9

  Garnish the finished dish with fresh chopped chives and serve immediately while the hash is hot and steaming.