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Servings:1Yield:1 servingJump to Nutrition Facts
Servings:1Yield:1 serving
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3teaspoonsolive oil, divided¼cupchopped green bell pepper2cupsshredded green cabbage or coleslaw mix1turkey breakfast sausage link (2 oz.), casing removed, crumbled1 ¼cupsroasted potatoes, onions, and peppers (see Associated Recipes)1large egg
Cook Mode(Keep screen awake)
Ingredients
3teaspoonsolive oil, divided
¼cupchopped green bell pepper
2cupsshredded green cabbage or coleslaw mix
1turkey breakfast sausage link (2 oz.), casing removed, crumbled
1 ¼cupsroasted potatoes, onions, and peppers (see Associated Recipes)
1large egg
DirectionsHeat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add green pepper; cook, stirring often, until softened, 3 to 4 minutes. Stir in cabbage (or coleslaw mix) and sausage; cook, stirring, until the sausage is no longer pink and the cabbage is wilted, about 5 minutes.Add roasted vegetables; cook, stirring, until heated through, about 5 minutes more. Transfer the hash to a plate and keep warm.Wipe out the pan with a paper towel, if needed. Add the remaining 1 tsp. oil; heat over medium heat. Crack egg into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the egg on top of the hash.Associated RecipeChicken Shawarma with PotatoesOriginally appeared: Diabetic Living Magazine, Spring 2020
Directions
Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add green pepper; cook, stirring often, until softened, 3 to 4 minutes. Stir in cabbage (or coleslaw mix) and sausage; cook, stirring, until the sausage is no longer pink and the cabbage is wilted, about 5 minutes.Add roasted vegetables; cook, stirring, until heated through, about 5 minutes more. Transfer the hash to a plate and keep warm.Wipe out the pan with a paper towel, if needed. Add the remaining 1 tsp. oil; heat over medium heat. Crack egg into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the egg on top of the hash.Associated RecipeChicken Shawarma with Potatoes
Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add green pepper; cook, stirring often, until softened, 3 to 4 minutes. Stir in cabbage (or coleslaw mix) and sausage; cook, stirring, until the sausage is no longer pink and the cabbage is wilted, about 5 minutes.
Add roasted vegetables; cook, stirring, until heated through, about 5 minutes more. Transfer the hash to a plate and keep warm.
Wipe out the pan with a paper towel, if needed. Add the remaining 1 tsp. oil; heat over medium heat. Crack egg into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the egg on top of the hash.
Associated Recipe
Chicken Shawarma with Potatoes
Originally appeared: Diabetic Living Magazine, Spring 2020
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Nutrition Facts(per serving)533Calories29gFat46gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
