Name: Potato and sausage breakfast skillet
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 oz turkey breakfast sausage links, casings removed and crumbled; 3.5 oz Yukon Gold potato, diced into 1/2-inch pieces; 5 large egg whites; 1 large egg; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced; 2 tbsp water

Instructions

Prep 20 min · Cook 0 min

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of the salt. Spread in a single layer and leave undisturbed for 4 minutes. Add the water, cover the skillet, and cook for 2 minutes to tenderize. Uncover and cook, tossing occasionally, until the water has evaporated and potatoes are browned, about 4 minutes more.
Add the crumbled turkey sausage, bell pepper, and onion to the skillet with the potatoes. Cook, breaking up the meat with a spoon, until the sausage is browned and the vegetables are softened, about 5 to 6 minutes. Done when no pink remains, 165°F.
Whisk the whole egg, egg whites, remaining salt, and black pepper together in a small bowl. Lower the heat to medium and pour the egg mixture over the hash. Stir gently and continuously until the eggs are just set and no liquid remains, about 3 to 4 minutes. Done when eggs are set, 160°F.
Remove the skillet from the heat. Sprinkle the hash with the sliced green onions and serve immediately.

Nutrition

Ingredients

Instructions

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