Turkey Hash With Chorizo

• 3 whole Medium Sized White Potatoes
• 1/4 cups Diced Purple Onion
• 1 clove Garlic, Peeled And Minced
• 1/4 cups Diced Red Pepper
• 2 Tablespoons Diced Anaheim (or Other Mild) Pepper
• 2 teaspoons Olive Oil (or More, If Necessary)
• 4 ounces, weight Chorizo Sausage
• 1 cup Leftover Roasted Turkey, Diced
• 1 pinch Salt And Pepper, to taste
• 4 whole Soft Fried Eggs (optional, But Encouraged)

1. 1.tcrub potatoes before cutting into 1-inch cubes. Place the cubes into a medium saucepan. Add water to the pan, until the water comes 1 inch above the potatoes. Boil potatoes until they are fork-tender, about 8 to 10 minutes. Drain.
2. 2.tice the purple onion, garlic, red pepper, and Anaheim pepper; set aside.
3. 3.tn a large skillet, heat the olive oil over medium heat. Add the chorizo, breaking apart and cooking until done.
4. 4.tdd the diced vegetables to the chorizo in the skillet, sauteing until they are soft.
5. 5.tnce vegetables are soft, stir the potatoes and leftover turkey into the pan. Continue stirring until entire mixture is warmed.
6. 6.teason with salt and pepper, to taste.
7. 7.terve as is, or transfer to a large bowl and tent with foil to keep warm while your fry up a few soft fried eggs in the skillet. Then divide the hash among four plates, and serve with a soft fried egg on top.

potatoes, ubc, clove garlic, ubc, anaheim, olive oil, sausage, turkey, salt, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/turkey-hash-with-chorizo/ (may not work)