Chorizo Patatas Bravas Bowls (Edit recipe)

Paleo & Whole30 chorizo patatas bravas breakfast bowls! Because chorizo is delicious and this is one of our favorite breakfast bowls! Patatas bravas are traditionally a bit larger, but these little cubes of golden browned potatoes add such a great flavor combo and texture to this breakfast bowl. So great with a drizzle of our TOMATILLO SALSA up on top!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1167
Fat:	91 g
Carbohydrates:	25 g
Protein:	57 g
Cholesterol:	0 g
Sodium:	248 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 2

Ingredients

1 lb Chorizo, Pederson’s Farms sausage (sub Abbot’s Butcher for plant-based Whole30 or Vegan)
1 whole Russet Potatoes, standard sized russet potato
2 tsp Avocado Oil, (or fat of choice)
.25 tsp Redmond Real Salt, or to taste
.25 cup Cilantro, finely diced
2 whole Lime, quartered
1 cup Cabbage, purple (opt), approx., thinly sliced
.25 cup Green Onion (Scallion), sliced thin or toppings of choice (opt)

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Process

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

Cook chorizo according to package directions, set aside.
While chorizo cooks, peel potatoes and cut into approximately 1cm cubes.
Slowly warm up cast iron pan and add cooking fat.
Toss in potato cubes, quickly toss about to coat with cooking fat, sprinkle with salt and make sure all cubes are touching the bottom of the pan.
Leave undisturbed so they can begin browning and once they begin to release easily, toss about with a thin spatula so several sides can get some color. Continue until cubes are fork tender & are golden. Taste & add more salt if necessary (potatoes LOVE salt). Sprinkle with cilantro & toss to coat.
Build bowls by placing cabbage down first, layer with patatas bravas, cooked chorizo and toppings of choice. Serve with lime wedges and our creamy tomatillo drizzle.