This hearty breakfast is packed with flavor from the chorizo and a little sweetness from the sweet potatoes. The recipe stays well for several days in the fridge and makes for a great go-to breakfast when you're in a hurry. If you can't find chorizo, feel free to use another good quality grass-fed sausage.
Prep Time:15 minutes |
Cook Time:15-20 minutes |
Ready In:30 minutes |
Ingredients:
- 1 lbs chorizo
- 3 sweet potatoes (diced)
- 1 small onion (diced)
- kale, 6 stem (diced with bottom of the stem discarded)
- olive oil or coconut oil
- salt and pepper
Instructions:
1. Drizzle olive oil in skillet on medium to medium-high heat. Add onions and cook a minute or two until they start to become translucent.
2. Add the diced sweet potatoes and cook four to five minutes. (Try to not flip them during this to get a nice caramelization going.) Shift sweet potatoes to the edge of the skillet, making a center well.
3. Add kale in center well and cook four to five minutes. Swish all of the ingredients together and then make another center well. (You want the kale to get a light coating of olive oil so that it becomes slightly crunchy). Add salt and pepper to taste.
4. Add the chorizo in the center of the pan. Crumble with wooden spoon. Cook four to five minutes (again, don't flip it, allow it to caramelize) and then swish all of the ingredients together.
5. Taste one of the sweet potatoes to make sure it's cooked well enough. If go, serve and eat - if not, let it cook a minute or two more until it's complete.
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