Turkey Sausage and Potato Breakfast Hash

Instructions

1. 1

   Choose raw, lean turkey breakfast sausage with no egg or egg-based binders in its ingredient list. Scrub the potatoes and cut them into 1 cm cubes, leaving the skins on. Seed and dice the peppers, dice the onion and rinse the spinach.

2. 2

   Remove any sausage casings. Heat a large, deep nonstick skillet, about 32 cm wide, over medium-high heat. Add the sausage and break it into bite-size chunks. Cook for 8–10 minutes, stirring occasionally, until browned and the thickest pieces reach 74°C/165°F. Transfer to a clean plate. Wash your hands and clean utensils and surfaces that touched the raw sausage.

3. 3

   Add the olive oil, potatoes, peppers and onion to the same skillet. Sprinkle with the paprika, salt and black pepper, then stir for 1 minute. Add the measured water, cover and reduce the heat to medium. Cook for 10–12 minutes, stirring once, until the potatoes are almost tender.

4. 4

   Uncover and increase the heat to medium-high. Cook for 8–10 minutes, stirring every couple of minutes, until the liquid has evaporated and the potatoes are tender with golden edges.

5. 5

   Return the cooked sausage and its juices to the skillet. Add the spinach in handfuls and stir for about 3 minutes, until the spinach has wilted and the sausage is steaming hot. Divide among four plates and serve.