In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turkey hash with runny eggs and spicy green harissa
Soy-Free, Spicy, Carb-Conscious, Mediterranean, Dairy-Free, Diabetes-Friendly, Lean & Clean, Gluten-Free, Paleo
2 Servings, 510 Calories/Serving
Skip the bottled sauces—because we’ve got something better. Featuring herbs, earthy spices, and fresh lemon, our house-made green harissa brims with flavor and nutrition.
In your bag
- ¾ pound organic gold or red new potatoes
- 1 organic yellow onion
- 10 ounces ground turkey
- 5 ounces organic shredded kale or other leafy greens
- 2 organic eggs
- Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika) (optional)
Calories: 510, Protein: 33g (66% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 230mg (77% DV), Sodium: 230mg (10% DV), Carbohydrates: 42g (14% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the hash ingredients
- Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces.
- Peel and coarsely chop enough onion to measure 1½ cups [3 cups].
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Start the hash
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in the onion and cook until starting to soften, 1 to 2 minutes.
Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes.
Cook the eggs; finish the hash
Spread the hash in an even layer in the pan. Crack the eggs onto the hash and season with salt and pepper. Reduce the heat to medium-low, cover, and cook until the whites have set, the yolks are runny, and the turkey is cooked through, 2 to 4 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
Transfer the turkey hash to the table and, if desired, drizzle with 2 tablespoons spicy green harissa. Serve the remaining harissa on the side.
- Scrub the potatoes.
- Measure the onion.
- Time the eggs.