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

1½ tsp Chili Verde Flake Sea Salt, divided

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 Tomatoes, chopped

Directions:

1. In a large cast iron skillet over medium-high heat, add Green Chile Infused Olive Oil. Once shimmering, add potatoes and season with Chipotle Lime Rub, Pineapple Habanero White Barrel Aged Balsamic, and 1 tsp Chili Verde Flake Sea Salt. Cook, stirring occasionally, for 10-12 minutes until fork tender and lightly crispy.

2. Add the Anaheim peppers, turkey, and remaining ½ tsp Chili Verde Flake Sea Salt. Cook until peppers are soft, about 4-5 minutes.

3. Reduce heat to medium and sprinkle cheese over the hash. Make wells with a spoon and crack eggs into each well. Cover the pan and cook until egg whites are set, 3-4 minutes.

4. Serve topped with green onions, avocado slices, and chopped tomatoes. Enjoy!

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.