Sweet Potato Chorizo Breakfast Hash Skillet
Servings: 4 -6
Calories: 440kcal
Six ingredients you likely already have in your pantry for this easy Sweet Potato Chorizo Breakfast Hash. Naturally gluten-free, paleo and just real, wholesome foods.
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Ingredients
- 2 medium sweet potatoes skinned and cubed
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt or to taste
- 1 medium red or yellow onion diced
- 2 cups chopped kale
- 1 lb chorizo I found a beef mix at Fresh Thyme
- 4-6 eggs
- 1-2 avocados fleshed and cubed
Instructions
- Add oil to a medium skillet and allow to warm. Add sweet potatoes and seasoning, stirring every few minutes. Allow sweet potatoes to cook until slightly soft, about 10-15 minutes. Remove from pan and transfer to plate.
- In same skillet, add onions and kale and cook down about 1-2 minutes before adding in chorizo. Cook chorizo until no longer pink, breaking into crumbles as it cooks. Drain the grease from the pan before adding in the sweet potatoes back to the pan.
- Fry eggs in separate pan OR make cavities in skillet and carefully crack egg into each cavity, allowing egg to cook until white has cooked through. You can finish in broiler to cook the yolk a bit more if you'd like, about 2 minutes.
- Serve with your favorite toast, or enjoy as is!
Nutrition
Serving: 1/6th | Calories: 440kcal | Carbohydrates: 21g | Protein: 23g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 1422mg | Fiber: 8g | Sugar: 5g