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 In a large skillet, spray with cooking spray. Add chorizo and brown at medium heat until fully cooked. Transfer to a plate. 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. In the same skillet, add remaining olive oil. Add garlic and cook for 30 seconds. Add m...
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