Are you ready? This here recipe is Whole30 compliant!
Sweet Potato and Chorizo Hash
It is one of my most very favorite meals to eat.
At any time of day.
But I usually eat it for breakfast.
When I used to eat eggs, this sweet potato and chorizo hash was, to me, the perfect bed for eggs. Then, when I discovered eggs were my forbidden fruit, this dish became one of my heartiest breakfast options in my new eggless existence. *sigh*
But this recipe has helped heal my grief over my egg consumption loss.
But I digress.
As I’ve experimented with the recipe, I have added more and more veggies. Yet another reason I love this as a morning meal. I like starting my day with a hearty meal and loads of veggies.
Hitherhencetofore… getting all the veggies in that one should consume in a day is a bit of, shall we say — an effort. So anything that helps me get a good start on that veggie consumption is a winner for me.
I’m going to be honest… this here dish takes a lot of prep time. And some elbow grease. You can choose to chop your stuff how you prefer, but I really like small pieces… and diced. So I spend some time chopping my little heart away.
I prefer to use a white sweet potato as opposed to the usual yam-ish sweet potato.
- 3 lbs sweet potatoes, peeled and chopped into small cubes (I prefer white sweet potatoes... they don't fall into a mashy mess once cooked)
- 4 TBS coconut oil (divided)
- 1.5 lbs Chorizo
- 1 large onion, chopped
- 2 medium zucchinis, diced
- 10 asparagus spears, chopped
- 1 pepper (red, yellow, or orange), diced
- 4 handfuls of baby spinach
- 1/4 c. water
- 1 tsp salt, divided
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp dried oregano
- 2 tsp garlic powder
- Heat oven to 400. Combine the spices in a bowl. Set aside.
- Dice the sweet potatoes. It's a lot of work but 100% worth it. Put the diced potatoes in a big bowl.
- Melt 2 TBS coconut oil. Pour the melted coconut oil and mixed spices over the diced sweet potato. Mix well.
- I use a really big cookie sheet with edges and line it with tin foil. Melt the remaining 2 TBS coconut oil and spread over pan. Pour spiced sweet potatoes on to pan and spread in a single layer. Bake for 40 minutes. Around 30 minutes in I turn over the potatoes.
- While the potatoes are baking, chop-up that onion. Brown the onion and chorizo. Set aside.
- Get all your veggies chopped.
- Heat up a big pan. Add 1/4 cup water along with your chopped veggies - except the spinach. "Fry" the veggies until a bit soft. Add the spinach. Remove from heat.
- Obviously... this takes a bit of effort...but TRUST ME... IT IS WORTH THE EFFORT.
- Take your cooked veggies (drain any excess water), your chorizo, and baked sweet potatoes and mix them all together...
- At this point you can heat it all up on a big pan on your stove, or you can package-up individual servings and freeze.
- Optional: eggs, avocado or guacamole... fresh veggies like chopped parsley and cilantro... or any other veggies you'd like to include: cauliflower or tomatoes or kale or...
- Feel free to make this meatless, but up the spices a bit since chorizo adds a lot of spice. You can always use a different meat as well... like ground pork or turkey. Just remember to add a bit more spice.
- This makes 12-14 3/4 cup servings. This is an excellent freezing option. I like to keep a few servings to eat during the week, and freeze the rest in individual servings. Another option is freezing only the meat and potatoes, and cookie veggies each morning... something I used to do. However, I have found doing all the hard work in one fell swoop means I have a whole bunch of seriously easy and seriously healthy breakfast waiting for me to warm up.
This recipe makes a lot – by design. I do the hard work at once, then freeze individual servings…
