Green Chili Breakfast Hash
This hearty and spicy breakfast hash features crispy potatoes, zesty turkey, melty cheese, and perfectly cooked eggs—topped with creamy avocado and fresh tomatoes. A delicious start to your day!
View Original PDFIngredients
- 4 Tbsp Green Chile Infused Olive Oil
- 2 Russet Potatoes, diced small
- 2 tsp Chipotle Lime Rub & Seasoning
- 2 tsp Pineapple Habanero White Barrel Aged Balsamic
- 1½ tsp Chili Verde Flake Sea Salt
- 2 Anaheim Peppers, chopped
- 4 Slices Turkey Breast, diced
- 1 cup Pepper Jack Cheese, grated
- 4–6 Eggs
- ¼ cup Green Onions, sliced
- 1 Avocado, sliced
- ½ cup Chopped Tomatoes
Directions
- In a large cast iron skillet over medium-high heat, add the olive oil. Once shimmering, add the diced potatoes and season with Chipotle Lime Rub, Pineapple Habanero Balsamic, and 1 tsp of the Chili Verde Sea Salt. Cook, stirring occasionally, for 10–12 minutes until potatoes are fork-tender and slightly crisped.
- Add the Anaheim peppers, diced turkey, and remaining ½ tsp salt. Cook for another 4–5 minutes until the peppers soften.
- Lower the heat to medium and sprinkle the grated Pepper Jack cheese over the hash. Create wells with a spoon and crack the eggs into them. Cover the skillet and cook for 3–4 minutes, or until egg whites are set.
- Top with green onions, avocado slices, and chopped tomatoes. Serve hot and enjoy!