Whole30 Chorizo and Potato Hash (Edit recipe)

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This flavorful and delicious breakfast hash has a unique spin with chorizo, peppers, and Mexican spices. This is the perfect breakfast or brunch meal to make for a larger crowd, or to have throughout the week!

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Original Recipe

PREP TIME

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COOK TIME

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INGREDIENTS

10

Serves: 4-6

Ingredients

1 lb Chorizo, Whole30 Compliant
.5 cup Bone Broth, Bonafide Provisions Chicken
1 Orange Bell Pepper, diced
1 lb Potatoes, White, small, diced
1 Yellow Onion, small, diced
4 Eggs
1 tsp Garlic Powder
.5 tsp Cumin, Ground
Sea Salt, Celtic & pepper to taste, fresh ground
Chives, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees F.
Place the potatoes in a pot of boiling water over medium heat. Cover and bring to a boil, cook for 5 minutes or until tender. Drain and set aside.
In a large cast-iron skillet, add chorizo, cook over medium heat for 5 min or until done.
Add the bone broth to deglaze the pan, then add the bell pepper, potatoes, onion, garlic powder, cumin, salt and pepper. Let cook until onion/bell pepper are tender, about 5 minutes.
Make 4 wells in the mixture, then crack an egg into each well and season with salt and pepper. Place skilled into the oven for 5-10 minutes until eggs are cooked. The longer you leave them in the less runny they will be.
Remove from oven and garnish with fresh chives.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	523
Fat:	43 g
Carbohydrates:	3 g
Protein:	29 g
Cholesterol:	0 g
Sodium:	38 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.