Diner Turkey Hash Patties with Scrambled Eggs
3 teaspoons canola oil
1 onion, finely chopped
2 celery stalks, chopped
1 (7-ounce) baking potato, peeled and chopped
½ pound ground skinless turkey breast
1 large egg white
1 tablespoon Worcestershire sauce
½ teaspoon ground sage
½ teaspoon salt
½ teaspoon black pepper
3 cups fat-free egg substitute
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add onion and celery; cook, stirring, until softened, about 5 minutes. Add potato and cook, stirring until almost cooked through, about 10 minutes. Transfer to plate and let cool. Wipe skillet clean.
2 Mix together cooled onion mixture, the turkey, egg white, Worcestershire sauce, sage, salt, and pepper in bowl until combined well. With damp hands, shape mixture into 12 (½-inch-thick) patties.
3 Heat remaining 1 teaspoon oil in skillet over medium heat. Add patties, in batches if needed, and cook until browned and cooked through, about 6 minutes per side. Transfer to platter and keep warm. Wipe skillet clean.
4 Spray skillet with nonstick spray and set over medium heat. Pour egg substitute into skillet; add parsley and chives. Cook until eggs begin to set, about 1½ minutes, pushing egg mixture toward center of skillet to form large soft curds, cooking eggs until set, about 3 minutes longer. Serve with hash patties.
PER SERVING (2 patties and 
of eggs): 142 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 15 mg Chol, 410 mg Sod, 9 g Carb, 2 g Sugar, 2 g Fib, 21 g Prot, 61 mg Calc.
HEALTHY EXTRA
Serve sliced navel oranges alongside the patties and eggs.