Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat potatoes dry with paper towels. Cut poblano into 1/2-inch pieces. Add potatoes, poblanos, half the Enchilada Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, stirring halfway through, until potatoes are golden-brown and poblanos are tender, 12-14 min.

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

Meanwhile, pat corn dry with paper towels. Add tomatoes, corn and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, next to potatoes and poblanos, until some tomatoes start to burst, 10-12 min.

Meanwhile, add mayo, chipotle sauce and 1 tsp water (dbl for 4 ppl) to a small bowl. Season with salt, to taste, then stir to combine.Roughly chop cilantro.

Add roasted veggies to the pan with onions and turkey, then toss to combine.Divide hash between plates.Drizzle chipotle mayo over top. Sprinkle with feta and cilantro.

In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry until desired doneness, 2-3 min.** (NOTE: 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.