My current obsession is chorizo breakfast hash! You know how they say, “If it’s not broken, don’t fix it?” I decided to go back to the basics of the things I LOVED during my Whole30. There are many things from my Whole30 I don’t want to bring into my daily life: mainly the lack of wine and chocolate. However, this recipe is one thing I’m bringing back! It’s the perfect mix of spice from the chorizo and sweetness from the sweet potatoes….plus you get your veggies early in the day!
The original recipe calls for chorizo, but I prefer to make my own seasoning blends. Primal Cravings has a great seasoning blend, which I use and adjust to take a bit of the spice out.
1 T paprika
1 T granulated garlic
2 tsp chili powder
1/2 tsp cinnamon
1/4 tsp cayenne
2 T apple cider vinegar
2 T hot sauce (I use Frank’s)
2 tsp salt (I use pink Himalayan)
I mix and add that to 1 lb of ground pork. Once it’s cooked thoroughly, I remove from the pan and add:
1 c sliced yellow onion
1 lb sliced crimini mushrooms
Once onions begin to soften a bit add:
2-3 c diced sweet potatoes
I leave the skin on, but you could definitely peel them. Then add another tsp of garlic powder (or 1-2 cloves minced fresh garlic) and pepper to taste. At this point I needed to add about 1 T of olive oil to prevent sticking to the pan. Once the sweet potatoes are fork tender, add:
1 bunch kale, rinsed and chopped
Add cooked chorizo back in and mix altogether until kale is a nice dark green color.
It makes about 5 servings and is perfect for a week’s worth of breakfast (if you’re a creature of habit like myself)!
I hope you enjoy!