Sheet Pan Chorizo Breakfast Hash
Let’s embrace the simplicity of this sheet pan chorizo breakfast hash for those busy mornings. It makes a fantastic freezer meal, and is hearty for hungry bellies!
Ingredients
- 1 lb ground pork
- 1.5 tbsp ancho chile pepper
- 1 tbsp cumin
- 1 tbsp garlic granules
- 1 tsp spanish paprika
- 1 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp pepper
- 1/4 tsp cinnamon
- 1/4 tsp clove
- 5 medium yukon gold potatoes (about 1.25 lb) diced into bite size pieces
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 tbsp avocado oil
Instructions
- Pre-heat oven to 425 degrees F. Prepare a baking sheet lined with parchment paper.
- Prepare the chorizo by combining the ground pork with the next 10 ingredients. Mix with either a fork, or with hands with gloves on. Mix well until all the spices are thoroughly combined. Set aside.
- Add the diced potatoes, bell pepper and onion onto the baking sheet. Toss with 1 tbsp avocado oil + 1/2 tsp sea salt. Add the chorizo pieces onto by breaking off bite size pieces and layering them over the potato mixture.
- Bake for 25 minutes, stir, then bake continue to bake for 20-25 more minutes until the potatoes are cooked to your liking, and the chorizo is cooked fully.
- Serve with a poached or fried egg on top plus your favorite taco toppings!
Nutrition
Calories: 539kcal, Carbohydrates: 47g, Protein: 25g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 82mg, Sodium: 668mg, Potassium: 1465mg, Fiber: 8g, Sugar: 6g, Vitamin A: 2449IU, Vitamin C: 84mg, Calcium: 72mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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