Looking for a make-ahead Whole30 breakfast? This chorizo and vegetable hash is full of flavor, veggies, and protein to keep you full and happy all morning long!
Happy St. Patrick’s Day (and Friday!). I hope it’s warm where you are… it’s frigid here! We were totally spoiled by a warm February, so the cold now is a little hard to take. Especially now that it stays light into the evening. I want so badly to sit outside and enjoy those extra hours of daylight, but it’s been way too cold for that.
Last weekend seems like it was SO long ago for some reason. Usually the week after we change the clocks goes by really fast, but not this time. Maybe it’s the cold weather?
I’m not complaining because it gave me an excuse to binge watch “This Is Us”. Anyone else watch? I watched the entire season in two days. 😬 Everyone kept recommending it to me, so I finally decided to check it out. I love the show, but I don’t find it to be a tear jerker. Seriously, everyone I know that watches it says they cry during every episode. Not me.
I wouldn’t consider myself a crier, but when it comes to shows and movies, I usually will tear up at sad things. For some reason this show just doesn’t do that to me. Nashville on the other hand? Totally ugly cried over the last few episodes. Anyone watch that? It’s one of my favorites, so if you don’t, you totally should go binge that!
Enough TV talk.
Wait, no. Anyone see Scandal last night? I was bored through most of it, but that at the end I was like WOAH. I may have even shouted some profanity at the screen. 😬
Ok, now let’s talk chorizo and vegetable hash.
This Whole30 breakfast has been a favorite of ours! Not only because it’s delicious, but you can make the hash ahead and then just reheat and top it with a fried egg. Yum!
I’m obsessed with chorizo… it’s just so flavorful! I choose to make my own, though, as it’s hard to find around here and you can never really be too sure what’s in the store-bought. Don’t be afraid to make your own – all you need is some ground pork and spices. It’s really easy! The recipe that I follow is linked in the recipe below.
If you don’t like chorizo (is that even possible?!), you can make this with another type of sausage, or even leave the meat out all together if you wish. The veggies can always be swapped for whatever you like… and you can use sweet potatoes instead of white if you like. However, they don’t get as crispy, so I prefer using white potatoes.
Top it all off with some avocado and a squeeze of lime for the best hearty breakfast! Perfect make-ahead option for during the week, or go ahead and whip up for brunch this weekend. 😉
Enjoy your weekend, friends!
- 2 Large Russet Potatoes, scrubbed clean
- 8 oz. Chorizo*
- 2 Tablespoons Ghee*
- Salt & Pepper
- 1 Red Onion, halved and thinly sliced
- 2 Bell Peppers (any color), cored, halved, and thinly sliced
- 2 Cups Kale, chopped
- 2 Teaspoons Ghee
- 8 Eggs, I did 2 per serving, but you can modify that if needed
- Avocado & Limes, optional for serving
- Cut the potatoes into 1-inch cubes and place into a medium pot. Cover with cold water and a pinch of salt and bring to a boil and cook them for 3 minutes. Drain.
- Meanwhile, heat a large nonstick skillet over high heat. Crumble the chorizo in the pan and cook for 2-3 minutes, breaking it up with a wooden spoon as it cooks. Transfer to a plate and set aside.
- Melt 1 tablespoon of the ghee in the skillet and add half of the potatoes and season well with salt and pepper (you’ll be doing 2 batches… if you don’t have a large (12-inch) skillet, you’ll probably need to do more batches. Cook the potatoes 3-5 minutes per side, or until golden. Transfer to the chorizo plate and repeat with the remaining ghee and potatoes.
- Once the potatoes are all cooked, add the onion and peppers to the pan and cook for 2-3 minutes, or until lightly golden around the edges and softened. Wilt in the kale and season well with salt and pepper. Transfer to the plate with the chorizo and potatoes.
- Melt the 2 teaspoons of ghee and crack in the eggs. Fry the eggs to your desired doneness and serve them over the hash.
- *I make my own chorizo using ground pork and the spices used in this recipe. If you can find a Whole30 compliant chorizo in the store you can use that, too. It’s super easy to make your own, though!
- *Ghee is clarified butter (dairy solids removed), but you can use coconut oil, avocado oil, or light olive oil for this recipe!
- Make the hash part ahead and portion it out into 4 or 8 containers – depending on how many servings you need. I did 4 since there were 2 of us eating this each morning.
- In the morning, heat the hash with a drizzle of oil in a sauté pan and then cook the eggs fresh. It only takes about 5 minutes!