Make something special for mom for her Mother’s Day breakfast. This recipe is perfect for the mom who loves a spicy kick. Moms, you can also make this special breakfast for yourself and use herbs and ingredients from your garden! You can also use this recipe for a family breakfast on Cinco De Mayo!
1 cup fresh chopped cilantro leaves from your garden
1 poblano pepper, seeded and finely chopped
1 clove garlic, minced OR 1-2 tsp powdered garlic
1 ¼ pounds ground turkey
3 tbsp lime juice
1 lb baby Yukon gold potatoes, quartered or grated
½ tsp salt
¼ tsp ground pepper
¼ cup chicken broth (optional)
4 eggs, cooked sunny side up
Sliced jalapeño peppers (optional)
Combine cilantro, poblano pepper, and garlic in a large bowl then add the turkey and lime juice. Gently mix, and set aside for 20 minutes to let flavoring set
Cook potatoes in boiling salt water in a large covered pan. Drain after 10 minutes.
Transfer the mixture of turkey, cilantro, pepper, and garlic to a skillet and cook until the turkey begins to brown.
Add the potatoes to the mixture and sprinkle with salt and pepper then cook the hash for approximately 6 minutes. Remember to stir occasionally. You can add the broth if you would like a moister hash.
Serve eggs over hash. Top with the sliced peppers and hot sauce (and extra cilantro if you would like!) Enjoy your spicy Mother’s Day breakfast!