Name: Sausage and potato breakfast skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey, crumbled; 5 oz Yukon Gold potato, diced into 1/2-inch pieces; 4 large egg whites; 1 large egg; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1 g ground sage

Instructions

Prep 20 min · Cook 5 min

Heat half the olive oil in a nonstick skillet over medium-high heat. Add the potatoes and half the salt, stirring to coat. Add the water and cover the pan. Steam for 5 minutes until the potatoes are just tender.
Remove the lid and cook for 2 minutes until the water evaporates. Add the ground turkey, onions, bell peppers, and sage. Cook for 8 minutes, breaking up the meat and stirring occasionally, until the turkey is cooked through and the potatoes are golden brown. Done when opaque in the center, 165°F.
Push the hash to one side of the skillet. Pour the egg whites into the empty side and cook for 2 minutes, stirring constantly, until they are set and opaque. Stir the whites into the hash and season with the rest of the salt and black pepper. Transfer the hash to a plate and keep it warm. Done when 160°F.
Wipe the skillet clean and return to medium heat with the remaining oil. Crack the whole egg into the pan. Cook for 3 minutes until the whites are set but the yolk is still soft. Done when whites are set and the yolk is still soft.
Slide the fried egg onto the hash on the plate, sprinkle with a pinch of salt and pepper, and serve right away.

Nutrition

Ingredients

Instructions

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