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Whole30 Chorizo Breakfast Hash:

One of my favorite breakfast to make is a loaded breakfast hash. Because it is easy, requires just one pan, and the flavor combinations are endless. This chorizo breakfast hash is one of my favorites to meal prep on Sunday’s for my breakfast on-the-go during my busy work week.

What ingredients I used for the hash:

  1. Buy Ranch Direct chicken chorizo
  2. Red bell peppers
  3. Red potatoes
  4. Diced onions
  5. Avocado oil
  6. Cilantro
  7. Salt and pepper
  8. Primal Palate Meat and Potato Seasoning
  9. Optional toppings: avocado, fried egg, or scrambled eggs

How to prepare the dish:

The prep is super easy and only requires one pan. First be sure to have all the ingredients chopped, add avocado oil to a pan, and warm oil. Then add in the diced onions with salt and pepper and sauté for 5 minutes. Once onions are caramelized add in your chorizo sausage link and with a spoon begin to crumble the chorizo. Cook for about 5 minutes or until no longer pink. Transfer the chorizo to a bowl, if needed added additional avocado oil to pan, add bell peppers, cilantro, and cook for a few minutes. Lastly, add back in the chorizo, mix, garnish with more cilantro, and option to top with avocado or eggs.

Perfect for meal prep Sunday:

I like to make a big batch of this hash during my meal prep Sunday prep. I then add to 4 Tupperwares and in the morning I either top with some avocado, fried egg, or scrambled egg. This meal also doesn’t have to just be eaten for breakfast, it works great for a lunch or dinner option too.

Print Recipe

Whole30 Chorizo Breakfast Hash

Serves 4

Ingredients

  • 4 red potatoes
  • 2 red bell peppers
  • 4 chicken chorizo links
  • 1/3 cup diced onions
  • 1-2 Tbsp avocado oil
  • Salt and pepper to taste
  • Handful of fresh cilantro
  • 1 tsp Primal Palate meat and potato seasoning
  • Optional toppings: avocado fried egg, scrambled egg

Instructions

  • Heat 1 Tbsp of avocado oil in large pan
  • Add diced onions, salt and pepper and sauté for about 3-5 minutes
  • Add in chicken chorizo and cook until no longer pink (about 5 minutes)
  • Transfer the cooked chorizo to a bowl
  • In same pan if needed add the additional 1 tbsp of avocado oil, add chopped potatoes and seasoning, sauté your potatoes until soft ( I did about 5-7 minutes)
  • Add in the diced bell peppers and cilantro and cook another few minutes
  • Add back in the cooked chorizo and mix
  • Optional toppings: avocado, fried or scrambled eggs

 

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