Want a breakfast or brunch dish that’s sure to dazzle your taste buds and impress any visiting guests? This paleo-friendly, gluten-free and dairy-free Chorizo Sweet Potato Kale Hash is just the ticket! It can also be made vegan, by using a vegan chorizo. And you can make it ahead of time, which is always music to my ears. Because when I have guests visiting, I love to feed them, but I also love to sit and visit with them. This recipe lets me do both!
But Why Wait for Guests to Make This Restaurant-Worthy Bunch Dish?
I typically keep breakfast at home simple, waiting for guests to descend before I pull dishes like this out of my recipe rolodex or Pinterest board. But I ask myself (and you, if you’re similar to me), WHY!? Don’t I deserve this restaurant-worthy brunch dish at home on a typical weekend? Of course I do! And YOU (plus the regular peeps in your life) do too!
Make Ahead Breakfast Magic
You can make this Chorizo Sweet Potato Kale Hash in advance and refrigerate it for a day or two before you serve it. Or you can enjoy some of it the day you make it … and then save the rest for an easy breakfast a day or two later. It’s easy to pop it in the oven to reheat. If you’re adding the eggs, you can bake them in the pan with the hash OR you can make the eggs on the stove (sunny side up, over easy, over medium, poached or even scrambled) while the hash reheats in the oven. If you prefer and/or are eating vegan, you can skip the eggs altogether (the hash is delicious all by itself!).
A note about chorizo: This recipe uses the soft, crumbly kind in a casing (which must be removed), rather than a hard Spanish chorizo. READ THE LABEL to ensure that you’re buying one that is gluten-free and paleo (if you’re eating paleo) or vegan (if you’re eating vegan). Some are made with a lot of ingredients I can’t pronounce, but others keep it simple and healthier.
Chorizo Sweet Potato Kale Hash with Baked Eggs
If you’re adding the eggs, you can opt to bake them in the pan when you’re reheating the hash; just push aside the cold, pre-cooked hash to make empty spots for 3-5 eggs and then put everything in the oven together on 350 degrees F for 10-20 minutes, depending on how you want to cook your eggs. Check on them – they can fool you into thinking the whites are done … or that the yolks are still runny.
If you’re serving a large group, you can double the recipe and reheat it on a large sheet pan or in a large baking dish.
Pin it/save it and make your taste buds happy!
Looking for more breakfast recipes? Click on over to more breakfast recipes from Kitchen Gone Rogue.
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