This hearty Green Chili Breakfast Hash is full of bright flavors! A wonderful balance of crisp potatoes, sweet mild peppers, and savory turkey and cheese, and finished with the perfect runny egg. This dish is perfect for meal prep for the week as it makes great leftovers!
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2 Russet Potatoes, diced small
1 ½ tsp Chili Verde Flake Sea Salt
2 Anaheim Peppers, chopped
4 Slices Turkey Breast, Diced
1 cup Pepper Jack Cheese, grated
¼ cup Green Onions, sliced
1 Avocado, sliced
1/2 cup Chopped Tomatoes
In a large cast iron skillet over medium high heat add the olive oil. Once shimmering add potatoes to pan and season with rub, vinegar, and 1 tsp salt. Cook stirring occasionally, for 10-12 minutes until potatoes are fork tender and have started to crisp slightly.
Add the peppers, turkey, and ½ tsp salt and cook until peppers are soft, about 4-5 minutes.
Lower heat to medium and sprinkle cheese over hash. Make wells in hash with a spoon for the eggs. Crack eggs into the wells, cover the pan and cook until egg whites are set 3-4 minutes.
Serve hash with green onions, avocado slices, and tomatoes.
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