Chorizo and sweet potatoes are two of my favorite foods, and I thought it might be fun to try combining them. The resulting hash was very yummy. Serve this for breakfast, topped with an egg and some avocado, or eat by itself for a delicious lunch.
Make sure your ingredients are Paleo-friendly. I do most of my grocery shopping through MOMs Organic Market or Washington’s Green Grocer, so that’s pretty easy for me, but you still need to check the labels, especially on the chorizo.
- 1 pound ground pork
- 1 package chorizo (4 links)
- 1 package (10 oz) diced sweet potatoes, or 2 fresh sweet potatoes cut into bit-sized pieces
- 1 package (10 oz) tri-color bell peppers, or 1-2 fresh bell peppers, sliced
- 2-4 cloves garlic
- 2 tsp dried oregano
- 1 tsp paprika
- salt and pepper to tast
- Cut the chorizo into small pieces. I cut each link into quarters, and then chopped into smaller pieces.
- Brown the ground pork in a large skillet or pot. When it’s no longer pink, add the chorizo and cook over medium heat for a few minutes.
- Add the rest of the ingredients and mix will.
- Cover and allow to cook on low heat for about 10-15 minutes, until the veggies are cooked through.
Note: I used a 12-inch skillet, and it was pretty full before the veggies cooked down a bit, so if you don’t have a skillet that large, use a stock pot.
I planned to take pictures of every meal today, but kept forgetting until everything was almost eaten. So I finally took one at dinner, of our mostly-empty plates 🙂
Breakfast this morning was the same as yesterday: eggs and sweet potato home fries. This time I made enough for myself and my boyfriend, Vince, who is doing Whole30 with me.
Lunch was a meeting with a couple of old friends at the local pizza joint. Of course, no pizza for me, but instead I had a plain burger with plain side salad, and plain broccoli. It was, by far, the most boring meal of the day food-wise, but it was great to catch up with my friends!
Dinner was citrus grilled chicken, a simple salad of romaine lettuce and sliced tomatoes, and roasted turnips. The chicken was the last uncooked thing from my massive Sunday cook-up, from which I still haven’t quite recovered enough to write a post. The turnips were based on several recipes I found online. Basically I tossed bite-sized pieces of turnips in olive oil, put on a foil-covered cookie sheet, and then sprinkled with salt, pepper, onion powder, and garlic granules. My mother, who is also on the Whole30 crew with us, and helped me do the cook-up in Sunday, liked everything but the turnips. Vince and I liked it all. I still have a lot of turnips left, so I suspect we’ll be eating them a few different ways this week.
My daughter didn’t want to have anything to do with what we were eating for dinner, so she had a burger with pickles. It was still a pretty paleo meal for her, until she got to dessert, which was coconut milk ice cream sandwiches. Once we run out of those, she can switch to fruit for dessert.
I’ll try to do the pics for every meal tomorrow!