YOUR SOLIN GENERATED RECIPE
Spicy Chorizo and Potato Hash with Fried Egg
Sizzling ground turkey chorizo and crispy cubed potatoes sautéed with vibrant peppers, topped with two golden-yolked fried eggs for a zesty morning kick.
INGREDIENTS
5 oz ground turkey chorizo
0.75 medium Yukon Gold potato
2 large eggs
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Scrub the Yukon Gold potato and dice into 1/2-inch cubes.
Heat a large cast-iron skillet over medium-high heat and add the ground turkey chorizo, breaking it up with a wooden spoon until browned.
Remove the chorizo from the pan, leaving the rendered fat, and add the avocado oil and diced potatoes.
Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and develop a crispy exterior.
Stir in the diced red bell pepper and red onion, cooking for another 3-4 minutes until softened.
Return the chorizo to the skillet, season with sea salt and black pepper, and toss everything together to combine.
In a separate non-stick pan, fry the eggs to your preference, ideally leaving the yolks runny.
Divide the hash into bowls, top each with a fried egg, and garnish with fresh cilantro.