Name: Chorizo Spiced Turkey Hash & Fried Egg Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1 1/4 lb (565 g) Yukon gold potatoes, cut into 1/2-inch dice; 2 tablespoons (30 ml) olive oil, divided; 1/3 cup (80 ml) water; 1 lb (455 g) 93% lean ground turkey; 2 teaspoons (10 ml) smoked paprika; 1 teaspoon (5 ml) ground cumin; 1/2 teaspoon (3 ml) dried oregano; 1/4 teaspoon (1.3 ml) cayenne pepper; 2 cloves garlic, finely minced; 1 tablespoon (15 ml) red wine vinegar; 1 teaspoon (5 ml) kosher salt; 1 red bell pepper, diced; 4 large eggs

Chorizo Spiced Turkey Hash & Fried Egg Bowl

Chorizo-spiced turkey with crispy potatoes and peppers, topped with a fried egg.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

30 min

Total

45 min

Makes

4 bowls

Spanish and Mexican chorizo get their flavor from smoked paprika, garlic, cumin and vinegar. Mixing those into lean ground turkey gives a chorizo-like hash with much less fat than pork sausage.

Why this recipe works

Mixing the spices and vinegar into the raw turkey seasons it all the way through, the way chorizo is made.

Ingredient notes

Cook yolks firm for higher-risk groups.

Common mistakes

Adding the turkey to the potatoes too early.
Under-crisping the potatoes.

What to serve with it

Salsa verde or avocado.

Meal prep

Hash keeps 4 days; cook eggs fresh.

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Cooking tips

Let the turkey brown before stirring. Season the potatoes lightly; the turkey is well seasoned.

Swaps and variations

Use Mexican pork chorizo (cook to 160°F / 71°C). Use sweet potatoes.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).

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