NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground turkey chorizo

0.5 medium Yukon Gold potato

0.25 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

2 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Push the potatoes to the outer edges of the pan and add the ground turkey chorizo, diced yellow onion, and red bell pepper to the center.

• 5

  Sauté the mixture for 5-7 minutes, breaking up the chorizo with a wooden spoon, until the meat is fully cooked and the vegetables are softened.

• 6

  Stir in the sea salt, black pepper, and smoked paprika to evenly coat the hash.

• 7

  Use the back of a spoon to create two small wells in the hash and carefully crack one egg into each opening.

• 8

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

• 9

  Garnish with freshly chopped cilantro and serve immediately directly from the skillet.