Sweet Potato, Mushroom and Chorizo Breakfast Hash

Breakfast has always been a challenge for me. I'm a terrible morning person so I find it hard to find the time to make something wholesome to eat before I have to race out the door. Weekends on the other hand are a whole different story. They're a chance to take my time and try something different.

This morning, The Brown Fuzz and I ventured out to find inspiration at the Leederville Farmer's Market. I probably could have survived without buying any more food, seeing as Mr J is away this week and I'm cooking for one, but I just couldn't resist getting my farmer's market fix on such a beautiful morning. GMT Produce had bags of gorgeous button mushrooms on offer at this morning's markets. Mr J doesn't like mushrooms so seeing as I was making breakfast for one, I just had to bring some home for breakfast. They would go just nicely with some spicy chorizo I had in the freezer (from Eurochef Foods @Subi Farmer's Market) and some sweet potato in a breakfast hash. I love a hash, because the ingredients are cut into small cubes, it makes for a fast and tasty dish.

Sweet Potato, Mushroom, Chorizo Breakfast Hash

Sweet Potato, Mushroom and Chorizo Breakfast Hash

Time: 5 minutes preparation; 10 minutes cooking time


1 Spicy Chorizo Sausage, chopped

1/2 onion, diced

1/4 sweet potato, diced into 1 cm cubes

4 button mushrooms, cubed

1 tbsp coconut oil

1 egg, cooked to your liking

Method Heat coconut oil in frying pan and brown onions. Add sweet potato and cook for 5 minutes, stirring frequently. Add chorizo and mushrooms and cook for a further 5 minutes until cooked through. Season with salt and pepper to taste.

I pushed the hash to the side and cooked my egg in the same pan to keep the hash warm and served with gluten free toast.