Green Chile Breakfast Hash

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Green Chile Breakfast Hash
Servings: 4

Prep Time: 15 mins

Cook Time: 25 mins

Ingredients:
4 tablespoons Olivelle Green Chile Infused Olive Oil                                                                                 
2 Russet Potatoes, diced small
2 teaspoons Olivelle Chipotle Lime Rub & Seasoning
2 teaspoons Olivelle Pineapple Habanero White Barrel Aged Balsamic
1-1/2 teaspoons Olivelle 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

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.