People are always looking for an alternative breakfast without eggs. While I am not providing the best of both worlds, today, I bring you an alternative breakfast. Besides, it involves chorizo and any meal that involves chorizo is a winner in my book!

Aside from being super tasty, this meal is low glycemic and ultra filling. Give it a shot on a lazy Saturday morning, or make large batches of the hash to portion and freeze. Then, do a quick reheat and this will fuel you through any day of the week.

Start by adding 6 ounces of chorizo and 1/2 of a diced onion to a preheated cast iron skillet with a little olive oil.

Stir that around a bit with and then slice up one pound of mushrooms.

By the time the mushrooms are sliced, the fat will render from the chorizo and you’ll be ready to add the shrooms to the pan. Give the onions and chorizo one last stir, then toss in the mushrooms.

Stir the mushrooms well, then head back to your cutting board to prepare the guac and tomatoes. In a small mixing bowl, combine one avocado, 1/4 of an onion (minced), 3-4 sprigs of cilantro (chiffonade), 1 garlic clove (pasted), 1/4 of a jalapeño (minced), juice of 1 lime and kosher salt to taste.

Bash it all up with a spoon, fork or fist. Season one last time with kosher salt and dice up one large Roma tomato.

By that time, your mushrooms should look something like this…

Stir them and continue cooking. The goal is to reduce most of the moisture and caramelize some of the mushrooms, like this…

You can see crusty bits on the pan (known as fond) and some caramelization on several mushroom slices. At this point, push all of the hash to one side of the pan. Use a spoon to scrape the fond and fold in with the hash. Then, add a fresh squeeze of olive oil and two eggs to the pan.

I like to fry my eggs hot so that they are “under medium” and crispy on the bottom. Cook yours as you see fit and season with kosher salt and pepper.

When the eggs are ready, make a bed of hash on a plate, top with the eggs off to one side so you can see some of the hash. Run a line of tomatoes right across where the eggs and hash meet, then top with the guac and a fresh cilantro sprig. It should look something like this…

I crushed this meal in about 4 minutes, which is 90 seconds longer than it normally takes me. The volume of mushrooms make this very filling. There is a also a lot of fat, so if you are taking it easy for the day, you might want to cut back on the chorizo and/or guacamole.

Either way you approach this, as a make ahead meal or a lazy Saturday starter, it is sure to be a hit with your friends, family and taste buds. While it includes eggs, they are not the star of the show.

Get out there, give this one a go and when you are not eating whole, real foods, be sure you choose SFH for your protein, pre-workout, recovery and fish oil. I use it myself and am super excited for the release of their new flavor in the coming months. Stay tuned and do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Throwback to the 2010 Games with Glassman…)

Chorizo Mushroom Hash with Eggs

Ingredient List:

  • 6 oz. Chorizo
  • ½ onion, diced
  • Olive oil, as needed
  • 1 pound mushrooms, sliced
  • 1 Roma tomato, diced
  • 1 avocado, pitted and diced
  • ¼ onion, minced
  • 1 garlic clove, pasted
  • ¼ jalapeno, minced
  • 1 lime, juiced
  • Kosher salt, to taste
  • 3-4 sprigs of fresh cilantro, chiffonade
  • 2 eggs

Preparation Instructions:

  1. Place a sauté pan over medium-high heat.Add olive oil, chorizo and onion.Cook, stirring occasionally, until fat from the chorizo renders.
  2. Add mushrooms to the pan and toss.
  3. While the mushrooms are cooking, prepare the guacamole by combining the avocado, ¼ onion, garlic, jalapeño, lime and kosher salt.
  4. Once your mushrooms have caramelized with the chorizo, move them to the side of the pan, add some fresh olive oil and crack your 2 eggs into the oil. Season with Kosher salt and pepper and cook to your liking. It’s time to plate!
  5. Spoon hash onto a plate, top with eggs, tomatoes, guac and cilantro. Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (8)

We have two blocks coming from our eggs. One egg equals 1 protein block so that gives us two. We also have 6 blocks coming from our Chorizo.  1oz equals one block therefore we get 6 to add to the eggs for a total of 8 protein blocks.

Carbohydrates (5):

We have almost one onion and ¼ of a jalapeno, so we are going to count this as if it was about one onion and say that together this brings us 2 blocks. ½ cup of onions gives us one block, and although the jalapeno count is slightly less than this we are going to round it up to make a total of 2 blocks. Additionally, 1 pound of mushrooms gives us about 6 cups sliced. We know that 4 cups equal one block, so 6 cups gives us 1.5 blocks. We have another additional ½ blockfrom the lime juice. And our final carb blockcomes from our tomato. Total we have 5 carb blocks

Fats (8):

Our fats are coming from our avocado. We know that about 1 tablespoon equals one block. In a whole avocado we have about 8 tablespoons so that will give us about 8 fat blocks.

Balancing Act:

Our meal for the most part is fairly balanced on the fats and proteins but about ½ on the carbs. Add in the extra carbs to bring this meal up to full equal balance.

 

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