Pre-heat oven to 450°F and heat your cast iron skillet on medium to high heat. (If you don't have a cast iron, use a baking dish).

Chop your brussels sprouts into fourths and dice your sweet potatoes. Wash and clean your spinach.

Add your Brussels sprouts and sweet potatoes to a baking sheet. Drizzle with olive oil, salt and pepper. Let these veggies roast (around 10 mins) while your chorizo, garlic and onions are cooking.

Add 1 tbsp. of ghee along with the minced garlic and onion to your skillet.

When the onions are translucent, add in your chorizo.

Once your chorizo is almost done, take your roasted veggies from the oven and add to the skillet. Decrease the oven to 350°F.

Add in your spinach along with salt and pepper. Mix all ingredients together and let cook until sweet potatoes and Brussels sprouts are tender.

Crack 3-4 eggs (or as many as desired) over the top of your skillet hash.

Add to oven and cook another 10 mins or until eggs are cooked as desired.

Drizzle the skillet with my homemade ranch recipe.

Add in your mayo (whole 30 version) into a mason jar. Here is my recipe for homemade mayo (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy.

In a separate bowl add in all of your seasoning and mix together.

Add the seasoning mix to the mayo.

Slowly add in your coconut milk and vinegar. Here you will add less or more depending on the consistency you like.

Put the mason jar lid on and shake.