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+ servings

Chorizo Hash Skillet

A healthy and savory chorizo and veggie one skillet dish that is the perfect Whole30 and Paleo breakfast, lunch or dinner.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Main Dish
Cuisine: Spanish
Servings: 4 people
Author: Ashley McCrary


Chorizo Hash

  • 1 lb ground chorizo
  • 1 1/2 cup diced sweet potatoes
  • 1 cup Brussles sprouts cut into fourths
  • 1/3 cup sweet onion finley chopped
  • 2 cloves garlic minced
  • 1 1/2 cups spinach
  • 1 tbsp ghee
  • 3-4 eggs or as many as desired
  • 3-4 tbsp homemade ranch
  • 2 tbsp olive oil
  • salt and pepper

Homemade Whole30 Ranch

  • 1 cup mayo
  • 1 1/4 tsp salt
  • 2 tbsp dill weed
  • 1 tsp apple cider vinegar
  • 1 tsp white wine vinegar
  • 2 tbsp coconut milk unsweetened
  • 1 tbsp parsley
  • 1 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp cracked black pepper
  • 1 1/4 tsp chives dried or fresh


Chorizio Skillet Hash

  • 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.

Homemade Ranch

  • 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.