This shelf holds a single protein in two forms, so hash it is: shred the turkey, crisp the bacon, and build around them with potatoes and onion, topped with runny eggs. The smoke and salt already in the meat means the whole thing comes together fast.

Serves 2. 35 minutes, 20 at the stove.

About 640 calories a serving, 31 g protein, 45 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cube 1 pound of waxy potatoes into half-inch pieces, peel and dice 1 medium onion, and cut the turkey bacon into quarter-inch pieces. Shred the turkey with your fingers into bite-size flakes.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook the bacon until the fat renders and the edges crisp, about 4 minutes, then transfer it to a plate, leaving the fat in the pan.4 min
3. Add the potatoes and onion to the fat, season with salt and pepper, and cook without stirring for 3 minutes so they brown where they touch the pan, then stir and cook for 5 more minutes until the potatoes soften at the edges.8 min
4. Return the bacon to the pan, add the shredded turkey, toss to combine, and cook for 2 minutes to warm the turkey and marry the flavors.2 min
5. Push the hash to the sides of the pan, add 1 tablespoon of butter to the center, crack 2 eggs into the hole, cover the skillet, and cook over medium heat until the whites set and the yolks stay runny, about 3 minutes. While the eggs cook, taste the hash and adjust salt and pepper.3 min

Note The turkey bacon can be swapped for more turkey meat if you have it. Leftovers keep refrigerated for two days; reheat in a dry skillet and top with a fried egg. Serve with hot sauce or with a simple green salad on the side.