Name: Sausage and potato breakfast hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz Yukon Gold potatoes, diced into half inch pieces; 5 oz turkey sausage, casings removed and crumbled; 1/2 medium zucchini, diced; 1/3 cup yellow onion, diced; 2 tsp extra virgin olive oil; 1 large egg; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Place the potatoes and water in a large nonstick skillet over medium-high heat. Cover and steam for 7 to 8 minutes until a fork slides in easily. Check at 5 minutes and add a splash of water if the pan is dry. Remove the lid and cook for 1 minute more until the water evaporates. Transfer the potatoes to a bowl.
Wipe out the skillet and return it to medium-high heat with a quarter of the olive oil. Add the crumbled turkey sausage and cook for 5 minutes, breaking the meat apart with a spoon, until browned and cooked through. Transfer the sausage to the bowl with the potatoes. Done when opaque and browned, 165°F.
Heat half of the olive oil in the same skillet. Add the potatoes back to the pan in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until golden. Stir in the onion, zucchini, salt, pepper, and smoked paprika. Cook for 3 to 4 minutes more until the zucchini is tender. Stir the sausage back in for 1 minute to heat through, then transfer the hash to a plate.
Wipe out the skillet and heat the remaining oil over medium heat. Crack the egg into the pan and cook for 2 to 3 minutes until the white is set but the yolk is still soft. Done when whites set and yolk soft.
Slide the fried egg onto the top of the hot hash and serve immediately.

Nutrition

Ingredients

Instructions

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