GREEN CHILI BREAKFAST HASH

Servings: 4

Prep Time: 15 mins

Cook Time: 25 mins

Ingredients:

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

1 ½ 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:

1. 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.

2. Add the peppers, turkey, and ½ tsp salt and cook until peppers are soft, about 4-5 minutes.

3. 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.

4. Serve hash with green onions, avocado slices, and tomatoes.

Kick up your breakfast with our Green Chile Infused Olive Oil — available in 100ml, 250ml, 500ml, and 750ml. Pair with our Pineapple Habanero White Barrel Aged Balsamic — available in 100ml, 250ml, 500ml, and 750ml.