I’m obsessed with Mexican breakfast, and so is my husband. In LA, you can find delicious and cheap Mexican breakfast everywhere. Even the Jewish diners and the vegan restaurants will have a Mexican breakfast option. However, it’s healthier to eat it at home with your own locally sourced ingredients. Plus, you can make a ton and have lots of yummy leftovers, and this was crazy easy to make. You will need a food processor with a shredding attachment, and a gigantic skillet to saute everything, but it was really easy, and made me wonder why I haven’t been making this every weekend.
Sweet Potato and Chorizo Hash
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 4
Ingredients
- 1 sweet potato
- 4 chorizo sausage links
- 1 chopped white onion
- 1 diced red pepper
- 1 tsp of sea salt
- 1 tbsp of coconut oil
- (optional) 1 tsp of fresh chopped chives
Instructions
- Shred sweet potato in food processor, you'll only need half the sweet potato. Save extra for hash browns.
- Remove casing from chorizo and brown in a large pan with coconut oil.
- Then add white onion, red pepper, and shredded sweet potato. Saute until cooked through 5-10 minutes.
- (optional) Serve with a couple fried eggs and garnish with chopped fresh chives.