Yield
1 Serving
Prep Time
5 – 7 Minutes
Cook Time
15 Minutes
Category
Breakfast
Calories
368.7
Carbs
32.4
Fat
11.1
Fiber
8.1
Protein
34.8
WW Points
3
ingredients
150 grams little potatoes
½ cup tri colored mini peppers, sliced
1/8 cup red onion, sliced
1 chicken andouille sausage (or sausage of choice)
for the spinach egg whites:
½ cup liquid egg whites
½ cup frozen chopped spinach, thawed and squeezed dry
optional add-ons (recommended):
pinch of salt
pinch of black pepper
garlic powder
smoked paprika (great with sausage)
hot sauce or salsa for serving
directions
Step 1: Cook the Potatoes
Heat a nonstick skillet over medium heat and lightly coat with cooking spray.
Add diced potatoes, season with salt, pepper, and a pinch of garlic powder.
Cook for 10–12 minutes, stirring occasionally, until golden brown and fork tender.
Step 2: Add Sausage & Veggies
Add sliced sausage, peppers, onion, and jalapeño to the skillet.
Cook for 5–6 minutes, stirring occasionally, until the sausage is browned and vegetables are softened.
Step 3: Cook the Spinach Egg Whites (Separate Pan)
In a separate nonstick skillet over medium heat, add the spinach and cook for 1–2 minutes until warmed through.
Pour in the egg whites and gently stir until fully cooked and set.
Step 4: Assemble the Hash
Transfer the potato and sausage hash to a plate or bowl.
Top with the spinach egg white mixture.
Step 5: Finish & Serve
Add hot sauce or salsa if desired.
Serve warm and enjoy!