Chorizo Mushroom Sweet Potato Hash
A healthy, comforting breakfast hash made with diced sweet potatoes, crumbled Mexican chorizo, and portobello mushrooms. Paleo and Whole30 compliant!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 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
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!
Serving: 1serving | Calories: 356kcal | Carbohydrates: 24.6g | Protein: 9.5g | Fat: 24.7g | Saturated Fat: 7.2g | Cholesterol: 39mg | Fiber: 4.1g | Calcium: 3% | Iron: 10%