Turkey and Potato Breakfast Hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium potatoes (yukon gold works well)2 whole eggs4 egg whites1 Bell Pepper (any color) 1 small onion1 cup asparagus1 clove garlic1.5 tbsp olive oil
Cut potatoes in half and boil in a pot of water until just under-done. Approximately 10 minutes.
While potatoes boil chop onion, bell pepper, asparagus, garlic, and any other veggies you choose to add to the recipe. Combine in a bowl.
Dice garlic clove. Set aside.
Cube Turkey breast. Set aside.
When potatoes are ready remove from water and cut into 1/4 to 1/2 inch cubes.
Heat olive oil on medium heat in a cast iron skillet. Add onions, peppers, and veggies stirring occasionally until they begin to brown. Add Potatoes, garlic, and turkey and continue to brown and stir until thepotatoes are soft and begin to show browning on the edges.
Finally, stir in the scrambled eggs or serve on the side.
(another option for the eggs is to poach them and serve on top of the hash)
Number of Servings: 4
Recipe submitted by SparkPeople user TRISH0117.
While potatoes boil chop onion, bell pepper, asparagus, garlic, and any other veggies you choose to add to the recipe. Combine in a bowl.
Dice garlic clove. Set aside.
Cube Turkey breast. Set aside.
When potatoes are ready remove from water and cut into 1/4 to 1/2 inch cubes.
Heat olive oil on medium heat in a cast iron skillet. Add onions, peppers, and veggies stirring occasionally until they begin to brown. Add Potatoes, garlic, and turkey and continue to brown and stir until thepotatoes are soft and begin to show browning on the edges.
Finally, stir in the scrambled eggs or serve on the side.
(another option for the eggs is to poach them and serve on top of the hash)
Number of Servings: 4
Recipe submitted by SparkPeople user TRISH0117.
Nutritional Info Amount Per Serving
- Calories: 241.7
- Total Fat: 7.0 g
- Cholesterol: 62.3 mg
- Sodium: 257.2 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 5.0 g
- Protein: 11.0 g
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