Ingredients
Scale
- 2 cups frozen diced potatoes (hash browns)
- 1 lb lean ground turkey or pre-cooked chicken sausage, crumbled
- 1 cup frozen bell pepper and onion blend
- 4 large eggs, lightly beaten
- 1/2 cup shredded mild cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil or avocado oil
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the olive oil and swirl to coat the surface. If you are using pre-cooked sausage, slice it into thin coins. If you are using raw ground turkey, have it ready to go directly into the pan. Gathering all your ingredients next to the stove ensures this process stays under the five-minute mark.
- Add the frozen potatoes and the pepper and onion blend to the hot skillet. Sauté for about 2 minutes until the potatoes start to turn golden and the vegetables soften. Stir in your protein (turkey or sausage) and sprinkle with garlic powder, smoked paprika, salt, and pepper. Pour the beaten eggs over the mixture and stir constantly for 60 to 90 seconds until the eggs are set but still moist. Sprinkle the cheese on top and turn off the heat, allowing the residual warmth to melt it perfectly.
- Scoop the hash into bowls immediately for a hot meal. If you are making this for the kids, you can serve it inside a warm flour tortilla for a “handheld” version that is easier for small hands to manage. For a make-ahead option, let the hash cool completely before portioning it into airtight containers. Store it in the refrigerator for up to four days for a quick microwaveable breakfast.
- Cook Time: 5 minutes