YOUR SOLIN GENERATED RECIPE
Spicy Chorizo and Potato Hash
Sautéed turkey chorizo and crispy Yukon Gold potatoes tossed with vibrant peppers and kale, topped with perfectly jammy eggs for a zesty morning start.
INGREDIENTS
6 oz Ground turkey chorizo
0.5 cup Yukon gold potato
2 large Eggs
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 cup Kale
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender.
Stir in the diced onion and red bell pepper, sautéing for 3 minutes until softened.
Add the ground turkey chorizo to the pan, breaking it up with a spatula, and cook until browned and fully cooked through.
Toss in the chopped kale and cook for 1-2 minutes until just wilted.
Create two small wells in the hash and crack the eggs directly into them.
Cover the skillet and cook for 3-4 minutes until the whites are set but the yolks remain runny.
Season with sea salt and black pepper, then garnish with fresh cilantro before serving.