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Chorizo and Veggie Breakfast Hash Whole30 Paleo Primal Gourmet Easy

Chorizo and Veggie Breakfast Hash - Whole30, Paleo

Batch cooking a big breakfast hash on Sunday is a great way to ensure you have quick-and-easy options throughout the week. Especially during Whole30!
5 from 1 vote
Course Breakfast
Cuisine American


  • 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.
Keyword breakfast hash, chorizo, whole30