Macro Perfect Roasted Turkey Hash

Prep: 10 min 

Cook: 7-10 min 

Makes: 6 

Calories: 415 g/serv

• Protein: 32g, (31%)
• Carb: 38g, (36%)
• Fat: 15g, (33%)

Ingredients 

• 3 tbs butter, separated into 2 tbs and 1 tbs measurements
•  1 sweet onion, diced small
• 2 cloves garlic, finely minced
•  15 oz roasted turkey breast, chopped
•  10 oz roasted dark turkey meat, chopped
•  32 oz (4 cups) russet potatoes, peeled and diced into 1/2-inch pieces
• 1 cup liquid egg whites
• 1 red bell pepper, diced small
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 6 eggs, poached
• 2 green onion sprigs, sliced

Instructions 

1.  Prepare poached eggs to desired doneness. Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well.
2.  In a large skillet over medium heat, add 2 tbs of the butter. Once melted, add the potatoes, onion, red pepper, garlic, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
3.  Add the roasted turkey, liquid egg whites, garlic powder, and onion powder to the pan. Stir, so everything is combined.
4.  Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
5.  Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining 1 tbs of butter, and mix it in.
6.  Again, using the spatula, press the hash down to form an even layer. Cook for another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning (usually 3 times).
7. Remove to serving bowls and top with poached egg and a sprinkle of sliced green onion.