Cooking Instructions
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
To serve, place the eggs on top of the potatoes, onions, and peppers. Enjoy with the chipotle sauce drizzled on top on served on the side.
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