Turkey Hash

Yield: 2 servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 2 Condiments

Total Time: 20 minutes

Prep Time: 10 minutes

Ingredients

• 2 tsp olive oil

• 1½ cups kabocha squash, cubed

• ½ cup red bell pepper, chopped

• ¾ cup mushrooms, chopped

• ¼ cup scallions, chopped

• 1 clove garlic, chopped

• 2 tsp fresh thyme, chopped

• 9 oz. cooked diced turkey breast

• 1 tsp white vinegar

• 2 eggs

• ¼ tsp black pepper

• ⅛ tsp salt

Directions

1. Cut the kabocha squash in half through stem end and scoop out the seeds. Place cut side down in a microwave-safe dish and add about ¼ cup water. Cover the dish with plastic wrap. Poke a hole in the plastic wrap for venting. Microwave on high for 3 minutes. Let cool enough to handle, then cut into cubes. Measure out 1½ cubes and save any remaining kabocha squash for another meal.

2. In a large nonstick or cast-iron skillet, heat the oil over moderately high heat. Add the kabocha squash cubes, the green peppers, and mushrooms. Cook until vegetables are golden and starting to crisp, about 5 to 7 minutes.

3. Stir in the scallions, garlic, and fresh thyme. Cook for another 1 to 2 minutes.

4. Stir in the diced turkey and cook for an additional 2 minutes. Keep warm.

5. To poach the eggs, fill a saucepan pan with 2 to 3 inches of water. Add the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully slip it into the simmering water. Repeat with the remaining egg, being careful to place them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. Transfer the eggs, with a slotted spoon, onto paper towels to drain.

6. To serve, divide the hash between 2 plates and top each with a poached egg.

7. Sprinkle with salt and black pepper.

Nutrition Facts Per Serving: 290 calories, 10g fat, 12g carbohydrate, 30g protein