Green Chili Breakfast Hash
Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
A bold and flavorful breakfast hash featuring hatch chile infused olive oil, roasted potatoes, turkey, peppers, eggs, and melted pepper jack cheese. Topped with fresh avocado, green onions, and tomatoes for a vibrant finish.
Ingredients
- 4 Tbsp Hatch Chile Infused Olive Oil
- 2 Russet Potatoes, chopped
- 2 tsp Chipotle Lime Rub & Seasoning
- 2 tsp Pineapple Habanero Balsamic Vinegar
- 1/2 tsp Chili Verde Flake Sea Salt
- 2 Anaheim Peppers, chopped
- 4 Slices Turkey Breast, diced
- 1 Cup Pepper Jack Cheese, grated
- 4–6 Eggs
- 1/4 Cup Green Onions, sliced
- 1 Avocado, sliced
- 1/2 Cup Chopped Tomatoes
Instructions
- 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.
- Add the peppers, turkey, and 1/4 tsp salt and cook until peppers are soft, about 4–5 minutes.
- Lower heat to medium. Sprinkle cheese over hash then make wells in hash with a spoon for the eggs. Crack eggs into the wells, cover pan and cook until egg whites are set, about 3–4 minutes.
- Serve hash with green onions, avocado slices, and tomatoes.