It’s easy enough to make your own Mexican chorizo, and given my penchant for hashes, it’s no surprise that one of my favorite uses for that chorizo is this hash. I especially love making it the night before a busy morning and then just reheating it quickly when I’m ready to eat in the am, as it feels like the flavors come together even better that way.
I usually add an egg on top- which can also be fried the morning of and then added to the has dish. Its a super simple meal that is low in carbs and will give you plenty of energy for the day to come. This keto style Mexican hash is made with amazing super foods; pumpkin and swiss chard. You could make it with sweet potato or kale just as easy as well.
In a large pan greased with 1 tablespoon ghee, brown your chorizo over medium-high heat until well-browned, roughly 8-10 minutes. Use a slotted spoon to transfer your meat to a small bowl, setting aside.
Add the remaining tablespoon ghee and diced pumpkin to the pan, cooking over medium heat for 6-10 minutes, stirring occasionally, before adding your Swiss chard or kale. Cover, and cook an for up to an additional 5 minutes until your greens are soft and wilted. (Swiss chard may take as little time as a minute or two, so keep a close eye on this.)
Add your chorizo back to the pan, then drop an egg right on top and let cook for a minute of two before removing from the heat and serving. If you like the eggs less runny you can keep on the stove until desired firmness.
I especially love making this the night before, storing in a refrigerator-safe container, and then reheating the next morning, but you can also serve it as you make it. Additionally, consider serving with fried or poached eggs, with a bearnaise or hollandaise sauce. And if you want to spice up your hollandaise sauce, consider replacing lemon juice with lime juice and adding some cayenne pepper and cilantro. You can also substitute sweet potato for pumpkin, but keep in mind that sweet potato contains far more carbohydrates, and so should be used sparingly.
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