Chorizo Mushroom Sweet Potato Hash

A healthy, comforting breakfast hash made with diced sweet potatoes, crumbled Mexican chorizo, and portobello mushrooms. Paleo and Whole30 compliant!

Ingredients

• 6 ounces  Mexican chorizo, castings removed (check ingredients for funky stuff)
• 2 tablespoons extra virgin olive oil, divided
• 2 large sweet potatoes, diced small (so they cook evenly + quickly)
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 lb portobello mushrooms, roughly chopped
• 1/2 teaspoon cumin
• Salt + pepper to taste
• Green onions for garnish
• Fried eggs for serving

Instructions

1. In a large skillet, spray with cooking spray. Add chorizo and brown at medium heat until fully cooked. Transfer to a plate.
2. In the same skillet, reduce heat to medium-low. Add 1 tablespoon of oilve oil and diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8-10 minutes until they have softened and are cooked. Transfer to a plate.
3. In the same skillet, add remaining olive oil. Add garlic and cook for 30 seconds. Add mushrooms, cumin, salt and pepper. Cook until browned and tender, approximately 5 minutes.
4. Add the cooked crumbled chorizo and diced sweet potato back to the skillet and stir everything together. Taste and adjust seasoning. Cook for another minute. Serve hash with a fried egg on top. Enjoy!