Turkey Breakfast Skillet with Chipotle Sauce

Heat Olive Oil (1 Tbsp) in a large cast iron pan over medium heat. Add the Turkey Sausages (13 oz) into the pan and cook for 4 minutes until the turkey sausage is browned.

Add the Onions and Peppers (2 cups) and cook for an additional 4 minutes until the peppers are soft and the onions are slightly translucent.

Add the Frozen Diced Hash Browns (4 cups) , Salt (1 tsp) , Chili Powder (1 tsp) , Onion Powder (1/2 tsp) , and Ground Black Pepper (1/2 tsp) . Cook for 10 to 12 minutes until the potatoes are tender.

In a separate skillet at medium heat, crack your Large Eggs (4) and cook the sunny side for 4 minutes until the whites turn opaque.

In a small bowl, add Sour Cream (1/2 cup) , Sriracha (1 Tbsp) , Olive Oil (1 tsp) , 1/2 tsp of Lemon Juice (1) , Chipotle Chili Powder (1/2 tsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Mix until ingredients are combined.