A healthy, comforting breakfast hash made with diced sweet potatoes, crumbled Mexican chorizo, and portobello mushrooms. Paleo and Whole30 compliant!
Ingredients
- 6 ounces Mexican chorizo, castings removed (check ingredients for funky stuff)
- 2 tablespoons extra virgin olive oil, divided
- 2 large sweet potatoes, diced small (so they cook evenly + quickly)
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 lb portobello mushrooms, roughly chopped
- 1/2 teaspoon cumin
- Salt + pepper to taste
- Green onions for garnish
- Fried eggs for serving
Instructions
- In a large skillet, spray with cooking spray. Add chorizo and brown at medium heat until fully cooked. Transfer to a plate.
- In the same skillet, reduce heat to medium-low. Add 1 tablespoon of oilve oil and diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8-10 minutes until they have softened and are cooked. Transfer to a plate.
- In the same skillet, add remaining olive oil. Add garlic and cook for 30 seconds. Add mushrooms, cumin, salt and pepper. Cook until browned and tender, approximately 5 minutes.
- Add the cooked crumbled chorizo and diced sweet potato back to the skillet and stir everything together. Taste and adjust seasoning. Cook for another minute. Serve hash with a fried egg on top. Enjoy!
