Whole30 Mexican Breakfast Hash

Whole30 Mexican Breakfast Hash

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I’m on a breakfast hash kick. The possibilities are endless. I’m already dreaming up an Italian version. I make a big batch of these and eat on them all week. Basically you need some potatoes, meat, veggies and spices.
1 pound chorizo  I used Pederson Farms.

3 TBSP avocado oil

2 small sweet potatoes cubed

1 TBSP cumin

1/2 tsp chili powder

1/2 tsp paprika

1 chopped bell pepper

1/2 chopped onion (if that’s your thing. It isnt mine)

2 handfuls of spinach

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Brown chorizo. Drain. Set aside.  In a large pot or skillet (I luckily have a huge cast iron skillet Ryan’s aunt gave to us. It’s perfect for breakfast hash.) add avocado oil or any compliant oil. Add cubed sweet potatoes. I chop mine to smaller bite size pieces. While the potato are cooking, I added the spices in here to coat the sweet potatoes.  Let the potatoes cook in oil stirring often until soft but not mushy. Add in onion and bell pepper cooking for about 3 minutes until softer. Then add in spinach. Cook until wilted. I did sprinkle some cumin on top of the entire Hash once cooked. Serve immediately or separate and store in fridge. I got about 5 generous large meals off this one recipe. I just reheated in microwave. Top with avocado, salsa, or guacamole.

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