Name: Breakfast sweet potato hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, peeled and 1/2-inch diced; 1/2 red bell pepper, diced; 1/3 cup red onion, diced; 1 1/2 tsp avocado oil; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz 99% lean ground turkey; 1/4 tsp garlic powder; 1 large egg; 1 1/2 tbsp fresh chives, thinly sliced

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the diced sweet potato, red bell pepper, and red onion with about half of the avocado oil, the smoked paprika, half the salt, and half the black pepper. Spread them in a single layer and roast for 25 to 30 minutes, stirring once halfway through, until the potatoes are tender and browned.
When the vegetables have 10 minutes left, heat a nonstick skillet over medium-high heat with about one-third of the oil. Add the ground turkey and let it cook undisturbed for 2 minutes to develop color. Break it up with a spoon and continue cooking until no longer pink, then season with the garlic powder and the remaining salt and pepper. Done when no longer pink, 165°F.
Transfer the cooked turkey to the pan with the roasted vegetables. Wipe the skillet clean and return to medium heat with the remaining oil. Crack the egg into the skillet and cook for about 3 minutes until the white is set but the yolk is still runny. Done when white is set, 145°F.
Toss the roasted vegetables and turkey together on the sheet pan to combine. Pile the mixture onto a plate, top with the fried egg, and garnish with the sliced chives.

Nutrition

Ingredients

Instructions

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