NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey chorizo

0.5 medium Yukon Gold potato

2 large eggs

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

0.5 tbsp avocado oil

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, uniform half-inch cubes to ensure even cooking and maximum crispiness.

• 2

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

• 3

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

• 4

  Sauté the potatoes for 8-10 minutes, stirring occasionally, until they are golden brown and tender on the inside.

• 5

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

• 6

  Stir in the diced red bell pepper and yellow onion, cooking for another 4-5 minutes until the vegetables are softened and fragrant.

• 7

  Toss in the baby spinach and stir for 1 minute until just wilted, then remove the hash from the heat and plate it.

• 8

  In a separate small non-stick pan, fry the eggs to your preference, ideally sunny-side up so the yolks remain runny.

• 9

  Top the chorizo hash with the eggs and garnish with fresh chopped cilantro before serving immediately.