Thursday, July 30, 2015

Breakfast for Dinner! | Paleo Mexican Breakfast Hash

Breakfast is one of my favorite meals. So, when I can come up with new ways to make it dinner, I'm a happy camper. We had a cookout over the weekend, and there were so many leftovers. I mean so much food. It's crazy the amount of food we still have left. Anyway we ate on that food for a few days, and I was ready for a change.  This is a recipe that I made up with ingredients I mostly already had on hand. There are always eggs in my fridge, so breakfast is constantly an option. I had some chorizo from a while back, that I just hadn't cooked, and some leftover burger toppings (tomatoes & onions). I also got some potatoes from the farmers market this last weekend, and needed a way to use them.

Hence, the Paleo Mexican Breakfast Hash was born. It's a quick dinner that will satisfy those taste buds. You can make it as spicy as you want. You could also make this into an omelet, burrito, quesadilla...really anything. It's very versatile. And if there are any leftovers, you can use them for a fast breakfast the next morning. Win/win! These pictures may not do the meal justice. It was really delicious!

Paleo Mexican Breakfast Hash
a little over 2 servings


  • 1 1/2 tbsp coconut oil, divided
  • 5-6 small potatoes or 2 large, chopped
  • 1/2 c. red onion, chopped
  • 1 clove garlic
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • salt to taste
  • 5-6 oz of chorizo (from 9oz package)
  • 4 large eggs
  • 1 large tomato
  • salsa for topping
  • optional toppings: avocado, cilantro, cheese (for non-paleo), any of your favorite taco toppings


1.   Peel and chop up the potatoes and red onion.

2.   Heat a large skillet over medium high heat. Add 1 tablespoon of the coconut oil.
3.   Once the skillet is hot, add onion and garlic. Coat the onion in the coconut oil and heat until fragrant, about 1 minute.

4.   Add the potatoes, chili powder, cumin and salt to the onion and garlic. Cook for about 10 minutes, stirring only a few times. You want the potatoes to get crispy on the sides.

5.   While the potato mixture is cooking, you will have time to cut up your toppings, and prepare the eggs.
6.   Crack the eggs and beat with a little nut milk (I used cashew). This will give the eggs and nice, creamy texture. Preparing the eggs now will make things easier, as the chorizo cooks quickly.

7.   Once the potatoes are finished, turn off the heat to the skillet and transfer the mixture to a plate. Cover to keep hot.
8.    Reheat the skillet over medium heat. Add the remaining 1/2 tablespoon of coconut oil.
9. Once hot, add the chorizo. Cook thoroughly and add the eggs. Scramble the eggs with the chorizo.

10.  When your eggs are done, you're ready to assemble. Like I said before, you could do a lot of different things with this hash. I assembled mine with the potatoes on bottom, then eggs, tomatoes and salsa.

Serve and enjoy!

This meal could also be Whole 30 approved. Just make sure that the chorizo and salsa do not have sugar.

Until next time...

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