Name: Sausage and pepper hash
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz turkey sausage, sliced into half moons; 4 oz Yukon Gold potatoes, diced into 1/2-inch cubes; 3/4 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/8 tsp black pepper; 1 tsp red wine vinegar; 3 large egg whites

Instructions

Prep 20 min · Cook 5 min

Heat two-thirds of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the diced potatoes and a pinch of salt. Cook for 10 to 12 minutes, stirring only every 2 minutes so they brown, until golden and a cube is tender when pierced with a fork. Remove the potatoes to a plate.
In the same skillet, heat the remaining oil over medium-high heat. Add the sausage, bell pepper, and onion. Cook for 6 to 8 minutes, stirring occasionally, until the sausage is browned and the peppers and onion are softened with some browned edges. Done when Sausage is browned and reaches internal temperature, 165°F.
Push the sausage and vegetables to one side. Pour the egg whites into the empty space and cook, stirring constantly with a spatula, until just set, about 1 to 2 minutes. Done when Egg whites are opaque and set, 160°F.
Return the potatoes to the pan. Add the garlic powder, smoked paprika, black pepper, and the remaining salt. Toss everything together for 1 minute to heat through and combine. Remove from the heat and stir in the red wine vinegar.

Nutrition

Ingredients

Instructions

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