Growing up in southern California meant realizing the fact that burritos from a hole in the wall taco shop pretty much solved any life problem! Well, I currently am in San Diego for the week and seeing breakfast burritos on every menu has me majorly craving them! I am totally the girl that thinks eggs, chorizo and hot sauce are necessities in life!
The other morning I went to Great Maple with the husband (and if you are ever in San Diego, I can highly recommend the place!). So so yummy, and totally man approved! I had this fabulous chorizo hash and was inspired to re-create breakfast burritos only without the actual tortilla, so they pretty much are breakfast bowls of flavor and happiness!
I will admit, I sort of am obsessed with the chorizo recipe from my cookbook, All American Paleo Table, and usually try to keep some in the freezer for a simple breakfast addition or for dinner. Chorizo just has so much flavor to it and something about it always hits the spot for me!
Alright, let’s talk about these hash browns for a minute! I have been wanting to create a hash brown like potato pancake for a while now and I simply adore these! I have to choose carefully how many potatoes and such I eat, but I always say choose your splurges wisely and there really is not much better than really flavorful potatoes, with crispy edges of course!
These hash browns are so simple to make and fried up in a bit of duck fat, so totally healthy! If you don’t have duck fat in your refrigerator, I highly recommend grabbing a jar, because it will become your new kitchen best friend.
Then just pile your bowl high with spicy chorizo, fluffy eggs and all your favorite toppings. You all will love these!
Paleo Chorizo Breakfast “Burrito” Bowls
- 1 lb yukon gold potatoes
- 1/4 cup duck fat
- 1 tsp sea salt
- 1 lb chorizo sausage (page 20 of All American Paleo Table), cooked and crumbled
- 1 poblano pepper, thinly sliced
- 1 avocado, thinly sliced
- 1 cup baby tomatoes
- 2 green onions
- 6-8 eggs, scrambled
- raw cheddar & Sir Kensington’s chipotle mayo, for garnish (optional)
- If you haven’t already cooked and crumbled your sausage do that now as you cook your potatoes. Once it is fully cooked, transfer to a heat proof bowl and place in a warm oven while the rest of your food cooks. Santee the sliced poblano peppers in the leftover chorizo grease and then also transfer to a heat proof bowl in the oven.
- Warm a large skillet to medium heat, melting your fat of choice in the skillet. Slice the potatoes in to long chunks and shred the in the food processor using the grating attachment.
- Using a large spoon, drop a spoonful of shredded potatoes into the hot skillet, using the spoon to smooth and flatten into pancake like potato fritters. Cook for about 3 minutes, flip and continue cooking until golden brown and crispy. Transfer to a wire rack and repeat with the remaining potatoes.
- Assemble your bowls with a few potato pancake fritters on the bottom followed by chorizo, peppers, soft scrambled eggs, tomatoes, green onions, and avocado slices. Garnish with a sprinkle of raw cheddar (omit for dairy free/Paleo) and a drizzle of chipotle mayo or your favorite hot sauce if desired.