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chorizo and potato hash

Whole30 Breakfast Skillet: Chorizo, Potato & Veggies (Egg-Free)

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  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: Mexican


  • 12-14 oz sugar-free chorizo (I use Mulay's or Pederson's)
  • about 5-6 medium gold potatoes, diced (about 4 cups worth)
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 1 cup chopped white onion
  • 1-2 tbs avocado oil
  • 1 tsp minced garlic
  • optional: cilantro and avocado for garnish


  1. Heat 1 tbsp of avocado oil in a large skillet on medium high heat
  2. Add in garlic and onion, sautéing for 1-2 minutes until onion is translucent
  3. Add in chorizo and cook until done, breaking into crumbles
  4. Set chorizo aside on a plate lined with a paper towel to soak up the excess grease
  5. Add diced potato to pan (with an additional tablespoon of avocado oil if needed)
  6. Cook until potato begins to soften (about 5 minutes) and then add diced peppers
  7. Once potatoes and peppers are cooked through and tender, add in chorizo and mix well
  8. Garnish with cilantro and avocado and serve!