DIFFICULTY: Easy
Ingredients
1 lb Ground Turkey
3tbsp Bird Valley Foodstuff Happy Burro chorizo seasoning
1 tbsp Sherry Vinegar (Red Wine Vinegar or Apple Cider Vinegar can also be used)
1 each Large Garnett Yam
1 tbsp Grapeseed, Coconut or Olive Oil
2 each Poblano Chiles, stem and seeds removed
1/2 each Yellow Spanish Onion
handful Baby Kale Leaves
1 tbsp Grapeseed, Coconut or Olive Oil
1 dozen Eggs, preferably cage free and pasture raised
as needed Butter or grapeseed, coconut or olive oil cooking spray
To Taste Salt and Pepper
Optional
Avocado
Queso Fresco
Flour or Corn Tortillas
Directions
Preheat oven to 425 degrees F (218 degrees C)
To make Chorizo: Combine ground turkey (or ground meat, shrimp, tofu of your choice) with the 3 tbsp of Happy Burro chorizo seasoning and 1 tbsp Sherry vinegar and mix well. This can be done a day or two in advance and stored airtight in the refrigerator until ready to use.
For the Hash: Peel the Garnett Yam and dice into 1/2″ pieces. In a large bowl, toss with a tbsp of grapeseed, olive or coconut oil and spread sweet potatoes on a silpat lined baking sheet, bake for 20-25 minutes or until tender, tossing halfway through to prevent burning.
While sweet potatoes are roasting, dice up the onion and poblano peppers. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, add oil, onions and peppers. Saute for 2 minutes before adding your homemade seasoned turkey chorizo. Cook for a few minutes until the chorizo has lightly caramelized/browned then add a large handful of baby kale leaves and toss to wilt. When sweet potatoes are cooked through add them straight to the turkey chorizo mixture and combine thoroughly.
Fried Eggs: Coat a non-stick pan with cooking spray or butter. Heat pan over medium low heat. When butter has melted, crack your eggs into a bowl and slide them in to the pan. Season lightly with salt and/or pepper and let the eggs cook for about 2 min until whites set. For over medium eggs, using a very thin spatula, gently flip and allow to cook for about 30 more seconds.
Plating: Serve the eggs on top of hash with sliced avocado, a sprinkling of crumbled queso fresco cheese and warm tortillas.