Meal Prep Taco Breakfast Hash

0  Melt half of ghee in a large cast iron skillet over medium heat. Once melted, add bell peppers, onion, and garlic. Sauté until bell peppers are charred and onions are translucent.
1 If cooking from scratch, add chorizo and ground beef to the pan. Season with sea salt and cook for 5 to 7 minutes, or until chorizo is browned and crumbled. Remove from pan.
2 Add the kale to the pan and saute 3-4 minutes until wilted. Remove from pan.
3 Remove skin from the cooked and cooled potatoes and dice into 1-inch pieces. Add the remaining ghee to the pan. Once melted, add the potatoes.  Cook for 2-3 minutes and then flip and cook an additional 2-3 minutes, until golden brown.
4 Add the chorizo, beef, and vegetable mixture back to the pan, along with kale. Season with taco spice and mix well to fully combine the spice. Remove from heat, garnish, and serve!