Name: Mexican ground turkey and egg hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 4 large egg whites; 3/4 medium russet potato, diced into 1/2 inch cubes; 1/4 cup canned black beans, drained and rinsed; 2 tsp avocado oil; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 jalapeno, seeded and minced; 1 tsp chili powder; 1/2 tsp cumin; 3/4 tsp salt; 1/3 cup fresh cilantro, chopped; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Heat a 12 inch nonstick skillet over medium heat with half the oil. Add the potatoes and salt, cooking for 8 minutes while stirring occasionally. Add the water and cover for 4 minutes to soften the centers. Remove the lid and cook for 2 minutes more until the water evaporates and the potatoes are golden and crisp. Remove the potatoes from the skillet.
In the same skillet, add the remaining oil, ground turkey, onion, and bell pepper. Cook for 5 to 6 minutes, breaking the meat into small crumbles, until the turkey is cooked through and the vegetables are soft. Done when opaque and cooked through, 165°F.
Stir the jalapeno, black beans, chili powder, and cumin into the skillet. Return the potatoes to the pan and toss to combine. Pour the egg whites over the mixture. Cook for 2 to 3 minutes, stirring gently, until the egg whites are fully set and opaque. Done when egg whites are set, 160°F.
Remove the skillet from the heat. Stir in the fresh cilantro and serve immediately.

Nutrition

Ingredients

Instructions

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