Name: Potato and egg breakfast skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, diced into 1/2-inch pieces; 5 oz fat-free ground turkey; 1 large egg; 2 large egg whites; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp water; 1 g ground sage

Nutrition

Per serving

442 calories

Protein: 52g; 47% of calories
Carbs: 29g; 26% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 15 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the potato and half the salt. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are browned on most sides and tender.
Add the ground turkey, onion, and bell pepper to the skillet. Season with the remaining salt, black pepper, and sage, breaking the turkey into small crumbles with a spoon. Cook for 6 to 8 minutes until the vegetables are softened and the turkey is cooked through. Done when opaque in the center, 165°F.
In a small bowl, whisk the egg whites briefly then pour them over the potato mixture, stirring for 1 minute until just beginning to set. Use a spoon to make one small well. Crack the whole egg into the well. Pour the water into the bottom of the pan and immediately cover with a lid. Cook for 3 to 4 minutes. Done when whites set and the yolk still soft.
Remove the lid and serve the hash and eggs immediately.

Nutrition

Ingredients

Instructions

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