This is my favorite Whole30 compliant breakfast! I could eat this every single day. Growing up, on the weekends my mom would make Chorizo con Huevos Burritos with Tia Marta’s Salsa and a side of breakfast potatoes. This is my Whole30 compliant version.

Throughout all the Whole30’s I’ve done, I’ve always had a really hard time finding Whole30 compliant chorizo at my local grocery store. It wasn’t until I did a Whole30 that I actually looked at the ingredients and realized the chorizo I’ve eaten my whole life had so many ingredients that were unhealthy and unnecessary. So for my first few Whole30s, I had to eliminate chorizo our of my diet. That was until I found Pederson’s Farms and The Simple Grocer.

For this recipe I used Pederson’s Farms Chorizo Links and they are so good!! They have all the same delicious flavors of the chorizo I ate growing up. The ingredients are: Pork, Spices (Black Pepper, Chili Pepper, Oregano, Red Pepper), Salt, Tapioca Starch, Paprika, Dehydrated Garlic, Water, Less Than 2% Of: Vinegar, Celery Powder.

The only thing is that I cannot find these at my local grocery store, and that is where The Simple Grocer comes in. The Simple Grocer caries Pederson’s Farms products and will ship them right to your door for FREE. If you are interested in purchasing products, I have an affiliate link that you can use here. You can also use the discount code “TANNYR” for $10 off your order.

Potato and Chorizo Hash

5 from 2 votes

Print Recipe

Ingredients

1 pack of Pederson’s Farms Chorizo Links, sliced
2 lbs of russet potatoes (about 6 small potatoes), cut into 1-inch cubes
1 tsp of olive oil
3 tbsp of avocado oil
1 green bell pepper, diced
1/2 onion, diced
salt and pepper

Instructions

Add cubed potatoes to a large pot and cover with cold water. Add pot to stove over high heat and bring to a boil. Cook potatoes until they are fork-tender. You do not want them mushy (for lack of a better word), just tender.
Meanwhile, add one tsp of olive oil to a skillet over medium heat. Once hot, add sliced chorizo to skillet. Cook until chorizo is nice and brown, about 3 to 5 minutes. Once brown, remove from skillet and set aside.
Once potatoes are tender, use a colander to drain them and season with salt and pepper.
Add avocado oil to a skillet over medium-high heat. Once the oil is hot, add seasoned potatoes to skillet. Next, add bell pepper and onion on top of the potatoes. Let potatoes cook on the first side until they get crunchy, about 7 to 8 minutes. Flip the potatoes, bell peppers, and onions and continue to cook until the other side of potatoes gets crunchy, about another 10 minutes.
Lastly, add chorizo back in and stir in with potatoes. Once chorizo is warm, serve and enjoy!