YOUR SOLIN GENERATED RECIPE
Crispy Potato and Chorizo Hash
Pan-seared turkey chorizo and golden diced potatoes tossed with vibrant bell peppers for a hearty, smoky breakfast skillet that satisfies.
INGREDIENTS
3 oz ground turkey chorizo
0.5 cup Yukon Gold potato
3 large eggs
0.5 cup red bell pepper
0.25 cup yellow onion
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the diced Yukon Gold potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and have a crispy golden exterior.
Push the potatoes to the outer edges of the pan and add the ground turkey chorizo to the center, breaking it apart with a wooden spoon until fully browned and cooked through.
Stir in the diced yellow onion and red bell pepper, sautéing everything together for another 4-5 minutes until the vegetables are softened and fragrant.
Use a spoon to create two small wells in the hash mixture and crack one egg into each well.
Reduce heat to medium, cover the pan with a lid, and cook for 2-3 minutes until the egg whites are opaque and set, but the yolks remain runny.
Season the entire skillet with sea salt and black pepper, then garnish with chopped fresh cilantro before serving hot.