1largeRusset potatochopped into small bite-sized pieces
½ripebell pepperchopped
½smallred onionchopped
½smallzucchinichopped
½tspchili powder
½tspcumin
½tspChipotle powderoptional
1Tbspolive oil
½poundturkey chorizo
2eggs
salt & black pepperto taste
¼cupMexican cheeseor more
sliced avocado
cilantrofor garnish
Instructions
Preheat the oven to 400° F. Spray a sheet pan with nonstick spray or line with parchment or foil.
Place chopped potato, pepper, onion, and zucchini on the sheet pan. I like to microwave the potatoes for 2-3 minutes to ensure they will be very tender. If you prefer not to use the microwave, add the potatoes alone to the sheet pan and bake for 15 minutes before adding the other vegetables. Then add the peppers, onions, and zucchini and continue.
Bake the mixture until veggies are tender, about 25-30 minutes.
Heat a nonstick skillet over medium-low heat and add the turkey chorizo. Typically chorizo had a higher fat content, so spraying or adding oil shouldn't be necessary. Break up the meat with a spatula and stir occasionally until the chorizo is cooked.
The eggs can be prepped as desired. I like to do scrambled eggs. Over-easy or poached would also be great.
To serve, divide the potatoes and veggies mixture in 2 bowls. Top each with half the chorizo, cheese, an egg, sliced avocado and chopped cilantro and enjoy.