Name: Turkey sausage and potato hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potatoes, diced into half-inch cubes; 6 oz turkey sausage, casings removed and crumbled; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 large egg; 2 tbsp avocado, sliced; 2 tsp shredded cheddar cheese; 1 tbsp water; 3/4 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Place the diced potatoes in a microwave safe bowl with the water. Cover and microwave for 4 minutes until tender. Drain well and let the potatoes sit for 1 minute to steam-dry.
Heat one third of the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the crumbled turkey sausage and onion. Cook for 5 minutes, breaking up the meat with a spoon, until the sausage is browned and the onion is translucent. Done when opaque and cooked through, 165°F.
Push the sausage mixture to the edges of the skillet. Add another third of the olive oil to the center, then add the steamed potatoes. Let the potatoes cook undisturbed for 4 minutes to brown. Season with half the salt and half the black pepper, then toss everything together and cook for 4 minutes more until the potatoes are golden and crisp. Transfer the hash to a plate.
Wipe out the skillet and return to medium heat with the remaining oil. Crack the egg into the skillet and cook for 3 minutes until the whites are set but the yolk is still soft. Done when whites set and yolk soft.
Slide the fried egg onto the hash. Top with the sliced avocado and shredded cheddar. Finish by drizzling the lemon juice and a pinch of the remaining salt and pepper over the egg and avocado.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes