This healthy chorizo breakfast hash is full of flavor and nutrients to start your day right! Cauliflower rice stands in for potatoes, making it keto and paleo-friendly. Keep it egg-free by topping with sour cream or avocado, or add an egg over-easy for a delicious Whole30 breakfast! Multiple options will make this your go-to breakfast recipe.
- 1 lb pork chorizo (or ground pork + my chorizo seasoning blend, see notes below)
- 24 oz (2 packages) Cascadian Farms Riced Cauliflower Blend with bell peppers and onions
- OR
- 3-4 cups riced cauliflower
- ½ cup chopped onion
- 2 cups chopped bell peppers
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Heat a pan over medium heat. Add the chorizo and cook, using a spatula to break into small pieces as it browns. If you are using chorizo links, remove the ground meat from the casing before cooking. If using ground pork instead of chorizo, cook the meat most of the way through before adding the seasoning listed below in the notes. When the meat is cooked through, remove it from the pan with a slotted spoon and set aside.
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Add the onions, bell peppers and cauliflower rice to the fat rendered from the chorizo. Cook until softened, about 8-10 minutes.
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Add the cooked chorizo back to the pan and stir to combine. Let it reheat for a minute or two before serving.
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Top with an egg or two cooked over-easy, half of an avocado, a dollop of sour cream, and/or a chipotle pepper hot sauce.
Topping Options:
- Egg(s) over easy – Paleo, Whole30 and Keto
- Sour cream – Keto, egg-free
- Chipotle hot sauce – Paleo, Whole30 and Keto, egg-free
- Avocado or guacamole - Paleo, Whole30, Keto, egg-free
Chorizo Spice Mix (if using ground pork instead of chorizo):
- 1 Tbsp chili powder
- ½ Tbsp paprika
- ½ Tbsp smoked paprika
- ½ Tbsp ground cumin
- 1 tsp salt
- ½ tsp granulated garlic
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp pepper
- ¼ cup apple cider vinegar