📝 About This Recipe
This vibrant gluten-free skillet is a masterclass in balancing sweet, savory, and smoky flavors, making it the ultimate weekend brunch centerpiece. Earthy sweet potatoes are pan-seared until caramelized and crisp, then tossed with spicy chorizo, bell peppers, and fresh kale for a nutrient-dense start to your day. Topped with buttery avocado and perfectly runny eggs, it’s a wholesome, one-pan wonder that proves gluten-free eating is anything but restrictive.
🥗 Ingredients
The Hash Base
- 2 large Sweet Potatoes (peeled and cut into 1/2-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Red Onion (diced)
- 1 large Red Bell Pepper (de-seeded and diced)
- 1 small Poblano Pepper (finely diced for a mild kick)
Protein and Greens
- 8 ounces Mexican Chorizo (fresh, casings removed; can substitute with bacon or turkey sausage)
- 2 cups Lacinato Kale (stems removed, leaves roughly chopped)
- 4 pieces Large Eggs (pasture-raised preferred)
Seasonings and Aromatics
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1 large Avocado (sliced or cubed)
- 1/4 cup Fresh Cilantro (chopped)
- 2 stalks Green Onions (thinly sliced)
- 1 piece Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Place a large (12-inch) cast-iron skillet over medium-high heat and add the chorizo. Cook, breaking it up with a wooden spoon, until browned and slightly crispy, about 5-7 minutes.
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2
Use a slotted spoon to remove the cooked chorizo from the skillet and set it aside on a plate, leaving the rendered fat in the pan.
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3
Add the olive oil to the skillet with the chorizo fat. Once shimmering, add the cubed sweet potatoes in a single layer.
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4
Cook the potatoes undisturbed for 5 minutes to develop a golden crust. Stir and continue cooking for another 8-10 minutes until tender on the inside and crispy on the outside.
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5
Add the diced red onion, red bell pepper, and poblano pepper to the skillet. Sauté for 4-5 minutes until the vegetables have softened and started to brown.
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6
Stir in the minced garlic, smoked paprika, cumin, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
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7
Return the cooked chorizo to the pan and add the chopped kale. Toss everything together for 2-3 minutes until the kale is wilted and bright green.
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8
Reduce the heat to medium. Use the back of a spoon to create four small wells in the hash mixture.
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9
Carefully crack one egg into each well. Season the tops of the eggs with a tiny pinch of salt and pepper.
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10
Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny.
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11
Remove the skillet from the heat immediately to prevent overcooking the eggs.
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12
Garnish the hash with fresh avocado slices, chopped cilantro, and sliced green onions. Serve directly from the skillet with lime wedges on the side.
💡 Chef's Tips
For the crispiest potatoes, ensure they are completely dry after peeling and cutting before they hit the hot oil. If your sweet potatoes are taking too long to soften, add a tablespoon of water to the pan and cover for 2 minutes to steam them slightly, then uncover to crisp back up. Swap the chorizo for black beans and add a pinch of smoked salt for a delicious vegetarian and gluten-free alternative. Avoid moving the potatoes too much in the first few minutes; patience is the secret to that coveted golden-brown crust. If you prefer your eggs fully cooked, simply leave the lid on for an extra 2 minutes or flip the eggs over-easy style.
🍽️ Serving Suggestions
A drizzle of gluten-free hot sauce or a dollop of chipotle Greek yogurt adds a creamy, spicy finish. Pair with a fresh glass of cold-pressed orange juice or a spicy Bloody Mary for a classic brunch feel. Serve alongside a simple side of seasonal fruit to balance the savory heat of the chorizo. For a heartier meal, serve with warm gluten-free corn tortillas to make breakfast tacos.