Name: Turkey sausage and egg white 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; 3 large egg whites; 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 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. Pour the egg whites into the skillet and cook for 2 minutes, stirring often, until the whites are fully set and opaque. Done when fully set and opaque, 160°F.
Top the hash with the scrambled egg whites, sliced avocado, and shredded cheddar. Finish by drizzling the lemon juice and a pinch of the remaining salt and pepper over the top.

Nutrition

Ingredients

Instructions

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