Name: Potato and sausage breakfast hash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 13 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz turkey sausage, casings removed and crumbled; 3/4 red bell pepper, diced; 3/4 medium yellow onion, diced; 1 1/2 tbsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 large egg; 1 green onions, thinly sliced

Nutrition

Per serving

822 calories

Protein: 41g; 20% of calories
Carbs: 75g; 37% of calories
Fat: 40g; 43% of calories

Instructions

Prep 20 min · Cook 10 min

Heat two thirds of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and salt. Cook for 10 minutes, stirring occasionally, until the potatoes are golden and starting to soften.
Add the crumbled sausage, bell pepper, onion, black pepper, and smoked paprika to the skillet. Cook for 8 minutes, stirring often, until the vegetables are tender and the sausage is cooked through and browned. Done when browned and opaque, 165°F.
Push the hash to one side of the skillet or transfer to a plate. Add the remaining olive oil to the empty side and crack the egg into it. Cook for 2 to 3 minutes until the white is set but the yolk is still soft. Done when whites set and yolks still soft.
Transfer the potato and sausage hash to a plate. Top with the fried egg and garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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