Chorizo Hash Brown Bake Paleo Whole30 Recipes

WHOLE30 CHORIZO EGG BAKE: PALEO, DAIRY-FREE, GLUTEN-FREE

Steps:

• Brown the chorizo, drain and set aside
• While the chorizo is browning, preheat the oven to 350 degrees F. and chop the vegetables
• Spray a large casserole baking dish with a light coat of cooking oil and layer the bottom of the dish with the hash browns
• Crack the eggs into a mixing bowl and whisk to beat the eggs. Add the diced peppers, onion, almond milk, salt and pepper to the beaten eggs and stir again to combine. Next, mix in the ground chorizo
• Pour the egg mixture into the casserole dish over the hash browns and bake for 50 minutes, or until there is no more liquid egg seen in the middle of the egg bake
• Serve with sliced avocado, green onion, salsa or guacamole

CHORIZO HASH BROWN BAKE (PALEO & WHOLE30)

Steps:

• Preheat oven to 425 degrees and line a baking dish with parchment paper
• Toss thawed hash browns with salt, pepper and 2 tbs ghee in a mixing bowl then press the hash browns down into the bottom of the baking dish
• Place baking dish in the oven for 15 minutes
• While crust is baking, cook chorizo in a skillet on medium high heat. Once the chorizo is about halfway cooked, add in bell peppers and onions and cook until chorizo is done and peppers are tender but crisp (about 5 more minutes)
• Add eggs, almond milk, onion powder, garlic powder and salt and pepper in a mixing bowl and whisk together
• Remove baking dish from the oven and layer with chorizo and peppers, then top with the egg mixture
• Place back in the oven at 350 degrees for 25 minutes or until eggs are set

CHORIZO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Spray or grease a 3-quart baking dish with baking spray.
• De-case your chorizo if you haven't already. We want ground chorizo, not slices of chorizo.
• Cook chorizo in a skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Add in the onion and cook to soften the onions.
• Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups milk or coconut milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
• In a medium bowl, whisk eggs and add remaining milk, salt, and pepper.
• In a baking dish, spread hashbrowns evenly, and sprinkle with a pinch of salt. Top with the onion/chorizo mixture, then egg mixture.
• Bake 45-50 minutes, and serve.

CHORIZO HASH BROWNS

Steps:

• Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
• Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
• Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.