NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey chorizo

0.5 cup yellow potato

0.5 cup red bell pepper

0.25 cup red onion

1 cup kale

1 large egg

0.25 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the yellow potato into small half-inch cubes and finely chop the red onion and bell pepper.

• 2

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

• 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 one side of the pan and add the turkey chorizo, breaking it up with a spatula until fully browned.

• 5

  Stir in the onions, bell peppers, sea salt, black pepper, and smoked paprika, cooking for another 4 minutes until the vegetables soften.

• 6

  Add the kale to the pan and toss for 1-2 minutes until it is just wilted.

• 7

  In a separate small pot of simmering water, poach the egg for 3 minutes until the white is set but the yolk remains liquid.

• 8

  Plate the hash in a shallow bowl, top with the poached egg, and garnish with fresh cilantro.