15-Min Cheesy Egg & Chorizo Skillet with Pre-Cooked Sweet Potatoes & Cilantro Sour Cream

15-Min Cheesy Egg & Chorizo Skillet

with Pre-Cooked Sweet Potatoes & Cilantro Sour Cream

15 MIN
+$1.99/serving 2 Servings
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  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
    Wellness
  • with Cooked Pulled Chicken
    includes 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
    Wellness
  • with Ground Pork
    includes 20 oz Antibiotic-Free Ground Pork View recipe
  • with Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This hearty hash features a medley of chorizo, our pre-cooked sweet potatoes, poblano pepper, and eggs, which come together under a blanket of cheddar and monterey jack cheese. You'll top the hash with cilantro sour cream and crispy onions for creamy crunchy textures in every bite.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    ingredients
    15-Min Cheesy Egg & Chorizo Skillet with Pre-Cooked Sweet Potatoes & Cilantro Sour Cream
    Title
    • 10 oz Cooked Pulled Chicken
    • 2 Pasture-Raised Eggs
    • 10 oz Cooked Sweet Potatoes
    • 1 Poblano Pepper
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ⅓ cup Crispy Onions
    • ¼ cup Sour Cream
    • ¼ cup Cilantro Sauce
    Prepare the ingredients
    1 Prepare the ingredients
    Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then medium dice. Pat the sweet potatoes dry with paper towels. In a bowl, combine the sour cream and cilantro sauce. Season with salt and pepper.
    2 Start the hash

    In a large pan (nonstick, if you have one) heat a drizzle of olive oil on medium-high until hot. Add the prepared sweet potatoes and diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Add the pulled chicken (tearing the pieces apart before adding); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through.

    Start the hash
    Finish the hash & serve your dish
    3 Finish the hash & serve your dish

    Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top with the cheddar and monterey jack. Loosely cover the pan with foil and cook 5 to 7 minutes, or until the eggs are cooked to your desired degree of doneness and the meat is cooked through. Turn off the heat. Serve the finished hash drizzled with the cilantro sour cream. Garnish with the crispy onions. Enjoy!

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