Description
A hearty breakfast hash made with turkey, peppers, potatoes, onions, and a little kick of chorizo. Topped with a soft fried egg, this dish is comfortable at the breakfast or dinner table.
Ingredients
- 3 whole Medium Sized White Potatoes
- ¼ cups Diced Purple Onion
- 1 clove Garlic, Peeled And Minced
- ¼ cups Diced Red Pepper
- 2 Tablespoons Diced Anaheim (or Other Mild) Pepper
- 2 teaspoons Olive Oil (or More, If Necessary)
- 4 ounces, weight Chorizo Sausage
- 1 cup Leftover Roasted Turkey, Diced
- 1 pinch Salt And Pepper, to taste
- 4 whole Soft Fried Eggs (optional, But Encouraged)
Preparation
1. Scrub potatoes before cutting into 1-inch cubes. Place the cubes into a medium saucepan. Add water to the pan, until the water comes 1 inch above the potatoes. Boil potatoes until they are fork-tender, about 8 to 10 minutes. Drain.
2. Dice the purple onion, garlic, red pepper, and Anaheim pepper; set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chorizo, breaking apart and cooking until done.
4. Add the diced vegetables to the chorizo in the skillet, sautéing until they are soft.
5. Once vegetables are soft, stir the potatoes and leftover turkey into the pan. Continue stirring until entire mixture is warmed.
6. Season with salt and pepper, to taste.
7. Serve as is, or transfer to a large bowl and tent with foil to keep warm while your fry up a few soft fried eggs in the skillet. Then divide the hash among four plates, and serve with a soft fried egg on top.
