I was craving a hash and decided to throw together something that was paleo-friendly. The sweet potatoes in this give it a touch of sweetness, the chorizo gives it a flavorful punch, and the egg tops this dish off perfectly! It is an easy dish to choose different veggies and make it your own! Have fun with it!
1 tablespoon olive oil, or as needed
500g chicken sausage
115g chorizo sausage
1 large sweet potato, diced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
salt and ground black pepper, to taste
1/2 cup chicken stock, or more as needed
1 zucchini, diced
1 cup fresh spinach (optional)
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Heat olive oil in a frying panover medium heat. Cook and stir chicken sausage and chorizo sausage in the hot oil until browned and cooked through, about 10 minutes. Drain excess grease.
Stir sweet potato, garlic powder, cayenne pepper, salt and pepper into sausage mixture. Add the chicken stock and simmer, adding more chicken stock if mixture gets too dry, until the sweet potato is tender; 10 to 15 minutes.
Mix zucchini and spinach into sweet potato-sausage mixture then simmer until the zucchini is tender; 5 to 10 minutes. Drain excess liquid.
Fill a large saucepan with 5 to 8cm of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Poach the egg until the whites are firm and the yolks have thickened but are not hard; 2 1/2 to 3 minutes. Remove egg from the water with a slotted spoon.
Top the sweet potato/sausage mixture with poached egg.