I’m not currently doing a Whole30, but if I were this Chorizo and Veggie Breakfast Hash would be made each and every Sunday. Especially now that Catalina and I are parents and have less time to cook than ever before.
Batch cooking a large hash on a Sunday, or any other day of the week, is a great way to ensure you have quick and easy breakfast options for the coming days. All you need to do is add some of the hash to a skillet in the morning with a little bit of cooking fat (ghee is my go-to), and crack in some eggs. In a matter of minutes you’ll have a complete breakfast loaded with protein, healthy fats and carbohydrates.
Making a breakfast hash is actually one of the tips I shared during an interview with Williams Sonoma about my experience with Whole30. You can read the full article here.
The other great thing about making a breakfast hash is that it gives you an opportunity to clean out your fridge. In this version I used up some purple sweet potato I bought on a whim over a month ago, a wrinkled red bell pepper, a zucchini that was getting soft, leaves of wilting kale and cured chorizo that has been staring at me for weeks.
Of course, you can (and should) use whatever you want or have on hand! Feel free to get creative and experiment with flavours, ingredients and colours! The possibilities are truly endless.
It’s also important to consider the type of pan you use. A well-seasoned cast-iron skillet is great but nonstick will save you a lot of grief!
Many of you already know that I swear by the Ballarini Granitium line of pans. They are durable, affordable and don’t have any rivets, which can easily trap food and be hard to clean. Unless you have an induction cooktop, I suggest going for the Parma line (which I believe is marketed as the Cortina line in Canada).
Chorizo and Veggie Breakfast Hash - Whole30, Paleo
- 2 sweet potatoes any variety - peeled and diced
- 1 red bell pepper diced
- 1 shallot diced
- 1 zucchini diced
- 100 gr cured chorizo diced, casing removed
- 2 cups kale roughly chopped
- 2-3 tbsp avocado oil
- 2-3 eggs (per serving)
- Preheat a non-stick skillet over medium heat. Add 2-3 tbsp avocado oil and sweet potato. Cover pan with lid and cook 5-6 min. Toss potatoes, cover with lid and cook an additional 5-6 minutes. Repeat until sweet potatoes are fork-tender and slightly crispy.
- Add red pepper, shallot, zucchini and chorizo. Sauté 5-6 minutes until vegetables have slightly softened.
- If using a smaller pan, set half of the hash mixture aside to make room for the kale. Add kale to the pan along with 1-2 tbsp of water and quickly cover with a lid (this will help wilt the kale so that it can be easily tossed). Toss everything together until kale is soft. Add to the rest of the hash and set aside until ready to use.
- When ready to use, add a small amount of compliant cooking fat to a non-stick skillet set over medium heat. Add 1 cup hash mixture. Crack eggs individually into a ramekin. Use a spatula to create a well in the hash and carefully pour the egg into the empty space in the pan. Repeat with each egg.
- Cover with a lid and cook until eggs have reached desired doneness. Transfer hash to a serving plate and enjoy with hot sauce or your favourite condiments.