Paleo & Whole 30 Chorizo Breakfast Hash with Poached Eggs

I love weekends and holidays because you can make a dish like this one for breakfast!  You might be able to do this on a work day, but if you’re like me and scrambling to get out the door at 5:30am you probably won’t be waking up early enough to make this 😉

Paleo and Whole 30 chorizo breakfast hash with poached eggs

Ingredients:

Makes 2 servings.

2 tbl. ghee

1/2 sweet onion, diced

1/4 pound butternut squash, chopped

2 links chorizo (no nitrates, no sugar), chopped (I use Wegman’s brand)

1 yellow bell pepper, diced

2 jalapeño peppers, one sliced, one seeded and diced

2 cloves garlic

4 large, fresh, cold eggs

Water

1+ tsp. kosher salt

2 tsp. white vinegar

Pepper

Method:

Prepare the water for your poached eggs.  Alton Brown has a tutorial for perfectly poaching eggs at http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html.  Melt ghee in a large skillet over medium high heat.  Add onion, butternut squash, and chorizo and sauté for 15 minutes.  If your water is ready poach your eggs according to Alton’s instructions.  Add bell peppers, jalapeño, and garlic to skillet and sauté for 5 minutes.  Season hash with kosher salt and pepper to taste and top with poached eggs.

Tags: Paleo Chorizo Breakfast Hash with Poached Eggs, Whole 30 Chorizo Breakfast Hash with Poached Eggs