YOUR SOLIN GENERATED RECIPE
Spicy Chorizo and Potato Hash
Sautéed lean turkey chorizo and crispy Yukon gold potatoes tossed with vibrant bell peppers and topped with a perfectly runny fried egg.
INGREDIENTS
4 oz ground turkey chorizo
1 cup Yukon gold potatoes
0.5 cup red bell pepper
0.25 cup red onion
0 tbsp olive oil
1 large egg
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
0.5 tsp smoked paprika
PREPARATION
Dice the potatoes into small, uniform half-inch cubes to ensure even cooking and maximum crispiness.
Heat the olive oil in a large non-stick skillet over medium-high heat and add the potatoes, seasoning with salt, pepper, and smoked paprika.
Cook the potatoes for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Add the ground turkey chorizo, diced red bell pepper, and red onion to the skillet, breaking up the meat with a wooden spoon.
Sauté the mixture for another 6-8 minutes until the chorizo is fully cooked through and the vegetables have softened.
Create a small well in the center of the hash and crack the egg into it, covering the pan for 2-3 minutes until the white is set but the yolk remains runny.
Garnish with fresh chopped cilantro and serve immediately while hot.