 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A happy accident when trying to make a healthy and filling brunch, made from combining a few different existing recipes. A good mix of veggies and meat with lots of flavor. Safe for South Beach phase 2 and good if you aren't on South Beach, too. Could also be a good way to use up Thanksgiving leftovers (mashed sweet potatoes could be used as well as diced turkey breast). Ingredients:
1 lb ground turkey |
1 teaspoon salt |
1 teaspoon black pepper |
1/4 teaspoon dried sage |
1/2 teaspoon dried thyme |
1/4 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon cayenne pepper, to taste |
1/4 teaspoon crushed red pepper, to taste |
1 tablespoon olive oil |
1 sweet potato |
1 red bell pepper |
1/2 yellow onion |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon dried thyme |
2 tablespoons egg beaters egg substitute (or 1 egg beaten) |
1 tablespoon olive oil |
6 eggs |
3 tablespoons sour cream |
Directions:
1. In a medium bowl, combine all of the ingredients for the meat mixture (except oil). Brown the meat in a large skillet with the tablespoon of olive oil, crumbling to make bite size pieces.
2. In a food processor, grate the sweet potato, red pepper and onion. If you don't have a food processor, finely chop these three veggies together. Mix in the salt, pepper, thyme and Egg Beaters (or egg). Add the potato mixture to the large frying pan with the cooked meat and add in the remaining tablespoon of olive oil. Scramble it all together and let it cook for 10-15 minutes, until the potatoes are browned/crispy.
3. When the mixture is almost ready, break the 6 eggs and mix into the cooked hash mixture. When the eggs are cooked through, put on plates to serve and dollop with a 1/2 tablespoon of sour cream on each serving.
|
|