NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey chorizo

0.5 medium gold potato

1 large eggs

1 cup kale

0.5 cup red bell pepper

0.25 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp smoked paprika

0.25 tsp black pepper

PREPARATION

• 1

  Dice the gold potato into small half-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat avocado oil in a large cast-iron skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet, seasoning with sea salt, black pepper, and smoked paprika.

• 4

  Sauté the potatoes for 8-10 minutes until they are golden brown and crispy on the outside.

• 5

  Add the ground turkey chorizo and diced red bell pepper to the pan, breaking up the meat with a spatula.

• 6

  Cook until the chorizo is browned and the peppers have softened, about 5-6 minutes.

• 7

  Stir in the chopped kale and cook for 2 minutes until just wilted.

• 8

  Create two small wells in the hash and crack an egg into each space.

• 9

  Cover the skillet with a lid for 2-3 minutes until the egg whites are set but the yolks remain jammy.