NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey chorizo

0.75 cup russet potato

0.25 cup red bell pepper

0.25 cup yellow onion

2 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Wash and dice the russet potato into small half-inch cubes to ensure even cooking.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet and season with sea salt and black pepper; cook for 8-10 minutes, stirring occasionally, until the edges are crispy and golden.

• 4

  Stir in the diced red bell pepper and yellow onion, sautéing for an additional 3 minutes until softened.

• 5

  Add the ground turkey chorizo to the pan, breaking it up with a wooden spoon, and cook until fully browned and cooked through.

• 6

  Using a spatula, create two small wells in the hash mixture and crack one egg into each well.

• 7

  Reduce heat to medium-low, cover the pan with a lid, and cook for 3-4 minutes until the egg whites are set but the yolks remain runny.

• 8

  Remove from heat, garnish with freshly chopped cilantro, and serve immediately.