Name: Sausage and vegetable hash with fried egg
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz turkey sausage, sliced into half-moons; 3.5 oz Yukon Gold potatoes, diced into half-inch cubes; 1 large egg; 2 large egg whites; 1/3 cup yellow onion, diced; 1/2 medium zucchini, diced; 1.5 oz red bell pepper, diced; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp apple cider vinegar; 1 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 10 min

Heat most of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of the salt. Cover the pan and cook for 4 minutes until the potatoes begin to soften.
Uncover the skillet. Cook the potatoes, stirring every minute or two, for 6 to 8 minutes until they are golden brown on the outside and tender when pierced with a fork. Done when tender when pierced with a fork.
Add the sliced turkey sausage and diced onion to the skillet. Cook, stirring occasionally, for 5 minutes until the onion is translucent and the sausage is browned. Done when 165°F and opaque in the center.
Stir in the zucchini, bell pepper, garlic powder, smoked paprika, black pepper, and the remaining salt. Sauté for 5 to 6 minutes until the vegetables are tender-crisp.
Pour the egg whites directly into the pan with the hash. Stir constantly for 1 minute until the whites are cooked through and clinging to the vegetables and meat. Transfer the hash to a plate and wipe the skillet clean. Done when set and opaque, 160°F.
Add the remaining oil to the skillet over medium heat. Crack the whole egg into the pan and cook for 2 to 3 minutes until the whites are set but the yolk is still soft. Done when whites set and yolk soft.
Drizzle the apple cider vinegar over the hash and top with the fried egg. Garnish with chopped parsley and serve.

Nutrition

Ingredients

Instructions

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