Name: Sausage, potato and egg bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, diced into 1/2-inch pieces; 6 oz 99% lean ground turkey; 1 large egg; 1 tsp canola oil; 1/3 cup yellow onion, finely diced; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground sage; 1/4 tsp fennel seeds, lightly crushed; 1/4 tsp smoked paprika; 1/8 tsp red pepper flakes, a pinch; 1/4 tsp dried parsley; 1 tsp hot sauce

Nutrition

Per serving

429 calories

Protein: 50g; 47% of calories
Carbs: 26g; 24% of calories
Fat: 14g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Dice the potato into 1/2-inch cubes.
Heat the canola oil in a 10-inch oven-safe nonstick skillet over medium-high heat. Add the potatoes and half the salt. Cook, stirring only every 2 to 3 minutes, until the potatoes are browned on the outside and nearly tender when pierced with a fork.
Push the potatoes to one side of the skillet. Add the ground turkey, onion, black pepper, sage, fennel seeds, smoked paprika, red pepper flakes, dried parsley, and the rest of the salt to the empty space. Break the meat apart and cook until the turkey is browned and the onions are translucent.
Stir the potatoes and turkey together. Make a small well in the center and crack the egg into it. Transfer the skillet to the oven and bake until the egg white is opaque and set but the yolk still jiggles. Done when meat is 165°F and egg white is set.
Remove the skillet from the oven and top the hash and egg with a few drops of hot sauce.

Nutrition

Ingredients

Instructions

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