Hash is definitely one of my most favorite comfort foods. It’s so delicious and satisfying and makes a great dish for breakfast or brunch. It also is ideal for make-ahead meals for the work week. Today I’m going to share a recipe I created this morning for chorizo and sweet potato hash. I’m on day 12 of my Whole30 program so this recipe is Whole30 compliant. Don’t worry, just because it’s healthy doesn’t mean it lacks on flavor! It’s sooooo good. I actually just finished eating some. 🙂
If you’re not a fan of sweet potatoes you can use regular potatoes instead. If you’re following the Whole30 program make sure to use compliant chorizo sausage. I like the Mulay’s Natural brand. The only ingredients are pork, water, salt, paprika, spices, and garlic powder. There are no antibiotics, no added hormones, no nitrates, no MSG, no preservatives, no sugar, no soy, and it’s gluten free. Oh, and did I mention it tastes ah-mazing?!
- 2 medium sweet potatoes
- 1/2 green pepper
- 1/2 white onion
- 2 tbsp extra virgin olive oil
- 1 package (15 oz) chorizo sausage
- Heat your favorite non-stick frying pan over medium heat.
- Once the pan is hot, add 1 tbsp olive oil (or your preferred cooking oil/fat)
- Break the chorizo sausage into pieces, add it to the pan, and brown.
- While the sausage is cooking, it’s time to prep the other ingredients.
- Peel the sweet potatoes and cut in half lengthwise.
- Bake them in the microwave for 3 minutes to soften them up. I like to wrap them in a wet paper towel and place on a microwave-safe plate to create a steaming effect in the microwave.
- Remove the potatoes from the microwave and dice.
- Dice the green pepper and onion.
- Once the chorizo sausage is browned, remove from heat, drain any excess grease, and set aside.
- Heat a non-stick fry pan over medium heat. You can use the same pan, just make sure you clean it after cooking the sausage.
- Once the pan is hot, add 1 tbsp olive oil.
- Add the sweet potato, green peppers, and onions and sauté for 4 minutes.
- While the vegetables are cooking, put the chorizo sausage in a food processor and pulsate until the sausage is crumbled consistently.
- Add the chorizo sausage to the pan and mix together with the sweet potatoes, green peppers, and onions and sauté for another 2 minutes.
- Plate, serve, and enjoy!
This recipes makes about 4 generous portions. I like to make my hash a meal by serving it with a couple of cooked-to-order eggs on top. Either sunny-side up or my personal favorite, over-hard.