YOUR SOLIN GENERATED RECIPE
Spicy Chorizo and Potato Hash
Sautéed turkey chorizo and crispy gold potatoes tossed with vibrant bell peppers and kale, topped with two perfectly jammy eggs for a savory morning kick.
INGREDIENTS
3 oz ground turkey chorizo
0.75 cup gold potato
0.25 tbsp extra virgin olive oil
0.25 cup red onion
0.25 cup red bell pepper
1 cup kale
2 large eggs
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh cilantro
PREPARATION
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Add the ground turkey chorizo to the skillet, breaking it up with a wooden spoon, and cook until browned and cooked through.
Stir in the red onion and bell pepper, sautéing for 3-4 minutes until the vegetables have softened.
Add the chopped kale, sea salt, and black pepper, tossing until the kale is wilted and bright green.
Use a spoon to create two small wells in the hash and crack an egg into each space.
Cover the skillet with a lid for 2-3 minutes until the egg whites are set but the yolks remain runny.
Remove from heat and garnish with fresh cilantro before serving.