Sweet Potato and Chorizo Hash

sweet-potato-chorizo-hash

I’m obsessed with Mexican breakfast, and so is my husband. In LA, you can find delicious and cheap Mexican breakfast everywhere. Even the Jewish diners and the vegan restaurants will have a Mexican breakfast option. However, it’s healthier to eat it at home with your own locally sourced ingredients. Plus, you can make a ton and have lots of yummy leftovers, and this was crazy easy to make. You will need a food processor with a shredding attachment, and a gigantic skillet to saute everything, but it was really easy, and made me wonder why I haven’t been making this every weekend.

Sweet Potato and Chorizo Hash
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 sweet potato
  • 4 chorizo sausage links
  • 1 chopped white onion
  • 1 diced red pepper
  • 1 tsp of sea salt
  • 1 tbsp of coconut oil
  • (optional) 1 tsp of fresh chopped chives
Instructions
  1. Shred sweet potato in food processor, you'll only need half the sweet potato. Save extra for hash browns.
  2. Remove casing from chorizo and brown in a large pan with coconut oil.
  3. Then add white onion, red pepper, and shredded sweet potato. Saute until cooked through 5-10 minutes.
  4. (optional) Serve with a couple fried eggs and garnish with chopped fresh chives.

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