Originally published September 4, 2016. Last updated January 8, 2019.
An easy one pan breakfast, this Paleo + Whole30 chorizo hash with eggs is so hearty and flavorful. With crispy bits of perfectly cooked chorizo, tender potatoes, onions, peppers and eggs, what’s not to love?
Chorizo – What It Is And Where To Find It
Chorizo is a Spanish pork sausage, and it gets its flavor from dried smoked red peppers. My step-dad loves it, and I can remember him making it when I was younger. It is a little fattier than regular pork sausage, and given its smoky flavor it is often used to add flavor to dishes. We’ve found clean, sugar-free pork chorizo in a couple of places:
If you can’t find a chorizo you like, you can make your own at home (this is a fairly easy recipe). Or, you can substitute regular breakfast sausage or even an Italian sausage. We highly recommend chorizo though and if you haven’t tried it, it’s worth the extra effort to make it or find it!
Why a Chorizo hash For Breakfast?
This easy chorizo hash makes for a tasty combo of protein, fat, carbs and greens. The chorizo adds some smokiness to the hash and you’ll leave breakfast feeling satisfied and ready to take on your day! One item of note is that you can substitute the yukon potatoes for red, regular white, or sweet potatoes or even plantains. You know we love pork and plantains!
Some other hearty breakfast recipes
- Sheet Pan Breakfast Bake
- Keto Breakfast Casserole
- Bacon Pancakes
- Healthy Egg Muffins
- Crustless Spinach Quiche
- Breakfast Meatloaf
Your Turn to Try This Easy Chorizo Hash
Figure out where you can get some chorizo made with clean ingredients, like Pederson’s Natural Farms or Natural Grocers, and make this chorizo hash! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Easy Chorizo Hash (Paleo + Whole30)
- 1 lb small red or yukon gold potatoes, diced into small cubes (or substitute 1 small white or sweet potato if desired)
- 1.5 lbs sugar-free ground chorizo
- 3 cloves garlic, minced
- 1 onion, diced
- 2 bell peppers, stem and seeds removed and sliced into strips
- 2 tbsp avocado oil
- 6 cups spinach
- 6 eggs
- Salt and pepper
- Optional toppings: avocado, salsa, cilantro
- Cut up potatoes and heat a large pan over medium heat. Add 2 tbsp avocado oil. Once hot, add potatoes and season with salt and pepper to taste. Cook, stirring occasionally, until they are golden brown and tender, about 8 minutes.
- While potatoes are cooking, cut up garlic, onion, and bell pepper.
- Once potatoes are cooked, remove from skillet and set aside.
- In the same pan add in chorizo, garlic, and onion. Stir everything together well and cook until the chorizo is browned and cooked through, about 8 minutes.
- Add in bell pepper and cook for about 2 minutes.
- Add cooked potatoes and spinach to the pan and mix to incorporate. Cook until spinach wilts, about 1 minute.
- Create small divots in the hash for the eggs. Crack eggs into the divots and cover the pan. For over easy eggs, cook until the egg whites turn completely white but the yolk is still soft, about 4-5 minutes. Alternatively, you can cook eggs in a separate pan. Serve hash with eggs and any optional toppings.