• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch pieces.
• To an unlined baking sheet, add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the top of the oven for 18-20 min, stirring halfway through, until potatoes are tender and golden.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions and beef. Cook, for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
• Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook for 30 sec-1 min, stirring often, until fragrant.

• Meanwhile, pat corn dry with paper towels.
• Cut hot pepper into 1/2-inch pieces.
• To a parchment-lined baking sheet, add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven for 8-10 min, until some tomatoes start to burst.

• Meanwhile, to a small bowl, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water. Season with salt, then stir to combine.

• To the pan with onions and beef, add roasted veggies and potatoes, then toss to combine.
• Divide hash between bowls.
• Drizzle chipotle mayo over top.
• Sprinkle with feta.

• While potatoes roast, heat a large non-stick pan over medium-high.
• When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
• Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, for 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
• Transfer eggs to a plate, then cover to keep warm.
• Top hash with eggs.

If you've opted to get beef, reduce oil to 1/2 tbsp (1 tbsp), then add beef to the pan. Cook beef in the same way the recipe instructs you to cook the turkey.**