Chorizo Sweet Potato Kale Hash
Want a breakfast or brunch dish that’s sure to dazzle your taste buds and impress any visiting guests? This paleo-friendly, whole30-complaint, 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!
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 or whole30 (if you’re eating paleo or whole30) or vegan (if you’re eating vegan). Some are made with a lot of ingredients I can’t pronounce, but others keep it simple, clean and healthy. I recently made my own (recipe coming soon …).
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.
If you’re eating Whole30: this was my favorite go-to breakfast on Whole30. I roasted a whole sheet pan of cubed sweet potatoes that I kept on hand for this (and maybe a few bites of sweet potato for lunch or dinner for some healthy carbs and a little sweetness); I also made a whole pan of chorizo ahead of time and stored it separate … then added veggies, eggs and avocado for a breakfast bowl I looked forward to each morning.
Pin it/save it and make your taste buds happy!
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Chorizo Sweet Potato Kale Hash
Ingredients
- 2-3 sweet potatoes (about 4 cups, cubed)
- 1/2 Tbsp olive oil
- 8-12 oz chorizo sausage (vegan, gluten-free, paleo - based on your dietary needs)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup chopped kale leaves
- salt and pepper to taste
- eggs; optional (however many you prefer)
Instructions
- Preheat oven to 425 degrees F
- Wash and then cube the sweet potatoes (leaving the skin on)
- Toss the cubed sweet potatoes with 1/2 Tbsp olive oil and a little salt and pepper on a sheet pan and then bake 25-30 minutes until done (can vary a little with the potatoes, each oven and how thick you cube the sweet potatoes)
- While the potatoes are roasting, cut up onions, kale and garlic
- Take the chorizo sausage out of its casing and brown in a large skillet with the onions and garlic (because of the chorizo, you don't need to add oil)
- Once browned and onions are soft, add the kale and saute for a few minutes
- When the sweet potatoes are finished, add to the skillet and mix gently.
- If you're eating this right away, and you want to add eggs, prepare eggs however you prefer in a skillet and add them to your plate atop the hash.
- If you're making this ahead, refrigerate in an airtight container for 1-2 days. The day you want to eat, put the hash in a cast iron skillet or baking dish and reheat at 350 degrees F for 10-12 minutes. If you want to bake the eggs in the same dish, make "nests" in the hash for each of the eggs and add them there, then bake for 10-20 minutes, depending on how you prefer your eggs. Check on them - when baking eggs, they can fool you into thinking the whites are done ... or that the yolks are still runny.
- Add salt and pepper to taste
