Whole30 Breakfast Hash with Sweet Potatoes
User Reviews
5
Whole30 Breakfast Hash with Sweet Potatoes
Description
This breakfast hash begins by cooking cubed sweet potatoes in olive oil over medium heat until softened, providing a sweet and tender base. Diced red pepper and white onion join the pan alongside ground chorizo and seasonings, which includes black pepper, sea salt, garlic powder, and cumin, infusing the mixture with savory and aromatic spices. The chorizo browns and breaks apart, coating the vegetables with its flavor.
Fresh kale is stirred in towards the end, wilting slightly while retaining some texture. To incorporate eggs, small pockets are made in the hash where eggs are cracked in and covered to cook gently until set to desired doneness. This method allows the eggs to cook within the flavorful hash surroundings, enriching the whole dish.
The finished hash offers a mix of tender sweet potatoes, spicy and smoky chorizo, fresh kale, and soft eggs, suitable for a satisfying Whole30-approved breakfast or brunch. Salsa can be added on top for acidity and brightness.
Olive oil provides a stable cooking fat for sautéing. Seasonings can be adjusted to taste. Cooking the eggs covered ensures even cooking without overbrowning. This recipe serves four portions.
Ingredients
- 2 tbsp olive oil
- 2 cups sweet potato cubed
- 1 red pepper diced
- 1/3 cup white onion diced
- 1 pound chorizo ground
- 1 tsp black pepper ground
- 1/2 tsp salt sea salt
- 1/2 tsp garlic powder
- 3/4 tsp cumin
- 2 cups kale washed and chopped
- 4 egg
- salsa to garnish
Instructions
- First, add olive oil to a large skillet over medium heat. Add in cubed sweet potatoes and cook for 10 to 12 minutes or until softened.
- Then, add diced red pepper, onion, seasonings and chorizo to the skillet. Cook for 5 minutes, breaking up chorizo with a spatula.
- Once chorizo is browned, add chopped kale to the skillet. Cook for 3 minutes.
- Next, use a spatula or spoon to create 4 little pockets in the hash for the eggs.
- Next, crack the eggs into each little pocket. Finally, cover skillet and cook for 6 to 7 minutes or until eggs have reached desired level of doneness.
- Lastly, garnish with salsa if desired.
Notes
- Use olive oil for cooking to maintain Whole30 compliance.
- Cook eggs covered to gently set them in the hash pockets without drying.
- Garnish with salsa for added flavor and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 810mg | 34% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9710IU | 194% |
| Vitamin C | 54mg | 60% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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