Flavorful Chorizo Sweet Potato Kale Hash: Your Ultimate Paleo, Whole30, Gluten-Free & Dairy-Free Brunch
Searching for a breakfast or brunch masterpiece that will not only tantalize your taste buds but also leave your guests utterly impressed? Look no further! This delightful Chorizo Sweet Potato Kale Hash is the perfect choice. It’s a truly versatile dish, designed to be paleo-friendly, Whole30 compliant, entirely gluten-free, and dairy-free. Imagine the vibrant colors and rich aromas filling your kitchen – this hash delivers on both health and flavor, making it a standout addition to any meal.
What makes this recipe even more remarkable is its adaptability. For those following a plant-based diet, it can effortlessly be made vegan simply by opting for a high-quality vegan chorizo. And for the ultimate convenience, you can prepare it ahead of time, which is always a game-changer in a busy household. There’s nothing quite like the freedom of feeding loved ones without being stuck in the kitchen. This recipe allows you to nourish your guests with a fantastic meal while still being present to share stories and create memories. It’s all about balance!
Elevate Your Brunch: A Restaurant-Worthy Dish at Home
Often, my everyday breakfasts are quick and simple, saving elaborate dishes like this Chorizo Sweet Potato Kale Hash for special occasions or when entertaining guests. But why limit ourselves? We all deserve to indulge in extraordinary meals more frequently, transforming a typical weekend morning into something special. This hash is so simple to prepare, yet tastes like it came straight from a gourmet kitchen. It’s time to treat yourself and your family to a dish that’s not just food, but an experience.
The Magic of Make-Ahead Breakfasts
The make-ahead aspect of this Chorizo Sweet Potato Kale Hash is truly its superpower. You can prepare the entire hash in advance and store it in the refrigerator for one to two days, ready to be reheated whenever hunger strikes. This flexibility is ideal for meal prepping, ensuring you have a wholesome and delicious breakfast waiting for you during the week. Enjoy a portion on the day it’s made, and then effortlessly save the remainder for an easy, stress-free morning meal a day or two later. Reheating is a breeze; simply pop it into the oven. If you plan to add eggs, you have several options: bake them directly in the same pan with the hash for a convenient one-pan meal, or prepare them separately on the stovetop (sunny side up, over easy, over medium, poached, or even scrambled) while the hash warms up in the oven. For those who prefer a vegan meal or are simply skipping eggs, the hash is incredibly flavorful and satisfying all on its own.
A note on choosing your chorizo: This recipe calls for the soft, crumbly variety of chorizo typically found in a casing, which should be removed before cooking. This is distinctly different from a hard, cured Spanish chorizo, which has a firmer texture and a different flavor profile. When selecting your chorizo, remember to always READ THE LABEL carefully. This is crucial to ensure it aligns with your specific dietary needs, whether you require it to be gluten-free, paleo, Whole30 compliant, or vegan. Some brands may include a lengthy list of unpronounceable ingredients, while others maintain a simple, clean, and healthy ingredient list. If you’re feeling adventurous, you can even make your own chorizo from scratch – a recipe for that will be coming soon!
Serving with Baked Eggs: A Perfect Pairing
For an effortlessly elegant presentation and minimal cleanup, baking eggs directly within the hash is an excellent choice. When reheating your pre-cooked hash, simply create a few empty spaces or “nests” in the cold mixture, just enough to cradle 3 to 5 eggs. Then, place the entire pan into a preheated oven at 350 degrees F. The cooking time for the eggs will vary from 10 to 20 minutes, depending on your desired yolk consistency. Be sure to check them periodically, as eggs can be deceptive – the whites might appear set while the yolks are still perfectly runny, or vice-versa. For larger gatherings, this recipe scales beautifully. You can easily double the ingredients and reheat everything on a spacious sheet pan or in a large baking dish, ensuring there’s enough to go around for everyone to enjoy.
For those following a Whole30 program: This Chorizo Sweet Potato Kale Hash became an absolute staple during my Whole30 journey. To streamline my morning routine, I would roast an entire sheet pan of cubed sweet potatoes at the beginning of the week, keeping them readily available for this hash (and perhaps a few delightful bites as a healthy carb addition to lunch or dinner). Similarly, a batch of chorizo was cooked in advance and stored separately. Each morning, I would combine these prepped components with fresh veggies, a perfectly cooked egg, and creamy avocado, creating a satisfying and eagerly anticipated breakfast bowl. This strategic meal prep makes sticking to Whole30 incredibly enjoyable and sustainable.
Don’t forget to Pin it or save this recipe so you can easily find it later. Your taste buds will thank you!
If you’re seeking more delicious dairy-free breakfast recipes, be sure to explore the extensive collection of breakfast recipes from Kitchen Gone Rogue. We have a variety of options to keep your mornings exciting and healthy!
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Chorizo Sweet Potato Kale Hash
Kelly Kirkendoll
Pin Recipe
Ingredients
- 2-3 sweet potatoes (about 4 cups, cubed)
- 1/2 Tbsp olive oil
- 8-12 oz chorizo sausage (ensure it’s vegan, gluten-free, or paleo based on your dietary preferences)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup chopped kale leaves
- salt and pepper to taste
- eggs; optional (prepare however many you prefer)
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- Thoroughly wash the sweet potatoes, then cube them into bite-sized pieces, leaving the skin on for added nutrients and texture.
- On a large sheet pan, toss the cubed sweet potatoes with 1/2 tablespoon of olive oil, a pinch of salt, and freshly ground black pepper. Arrange them in a single layer and bake for 25-30 minutes, or until they are tender and slightly caramelized. Roasting time may vary slightly depending on your oven and the size of your sweet potato cubes.
- While the sweet potatoes are roasting, prepare your other vegetables: slice the medium onion, chop the kale leaves, and mince the garlic cloves.
- Remove the chorizo sausage from its casing. In a large skillet (cast iron works wonderfully for this), brown the chorizo over medium-high heat, breaking it up with a spoon as it cooks. Add the sliced onions and minced garlic to the skillet with the chorizo. You typically won’t need to add extra oil as the chorizo will render enough fat.
- Once the chorizo is fully browned and the onions have softened and become translucent, add the chopped kale to the skillet. Sauté for a few minutes until the kale wilts and turns bright green.
- When the sweet potatoes are done roasting, transfer them from the sheet pan into the skillet with the chorizo and kale mixture. Gently mix all the ingredients together to combine thoroughly.
- If you’re enjoying this hash immediately and wish to add eggs, prepare them separately to your liking (e.g., fried, poached, scrambled) in another skillet and serve them atop the hash on your plate.
- For make-ahead convenience, allow the hash to cool completely, then store it in an airtight container in the refrigerator for 1-2 days. On the day you plan to eat it, transfer the hash to a cast iron skillet or a baking dish. Reheat in an oven preheated to 350 degrees F (175 degrees C) for 10-12 minutes. If you want to bake eggs directly in the hash, create small “nests” in the warmed hash for each egg, crack them in, and bake for an additional 10-20 minutes, depending on your preferred egg doneness. Remember to check frequently, as baking eggs can sometimes be tricky: the whites may appear cooked while the yolks are still quite runny, or vice versa.
- Before serving, taste and adjust the seasoning with additional salt and pepper as needed. Enjoy your delicious and wholesome hash!