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 Chorizo Sweet Potato Kale Hash is just the ticket! It’s dairy-free, gluten-free, paleo and can easily be made vegan.
Servings
4people
Cook Time
30minutes
Servings
4people
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 425 degrees F
  2. Wash and then cube the sweet potatoes (leaving the skin on)
  3. 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)
  4. While the potatoes are roasting, cut up onions, kale and garlic
  5. 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)
  6. Once browned and onions are soft, add the kale and saute for a few minutes
  7. When the sweet potatoes are finished, add to the skillet and mix gently.
  8. 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.
  9. 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.
  10. Add salt and pepper to taste
Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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