YOUR SOLIN GENERATED RECIPE
Spicy Chorizo and Potato Hash with Fried Egg
Sautéed spicy turkey chorizo and crispy gold potatoes tossed with vibrant peppers, topped with two perfectly fried eggs for a savory, sizzling finish.
INGREDIENTS
3 oz ground turkey chorizo
0.75 cup Yukon gold potato
0.5 cup red bell pepper
0.25 cup yellow onion
0.25 tsp avocado oil
2 large eggs
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Wash and dice the Yukon gold potatoes into small half-inch cubes for even cooking.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender, approximately 8 to 10 minutes.
Add the ground turkey chorizo to the pan, breaking it apart with a wooden spoon, and cook until fully browned and slightly crispy.
Stir in the diced onions and red bell peppers, sautéing for another 4 to 5 minutes until the vegetables have softened.
Season the entire hash with sea salt and black pepper.
Use your spoon to create two small wells in the hash mixture and carefully crack an egg into each well.
Reduce the heat to medium, cover the pan with a lid, and cook for 2 to 3 minutes until the egg whites are opaque and set but the yolks are still runny.
Remove from heat, garnish with freshly chopped cilantro, and serve hot directly from the skillet.