“Gourmet Tex-Mex Brunch Fiesta: Gluten-Free Chorizo Breakfast Hash with Avocado Crema”

Allergens

Eggs, Dairy (if using sour cream)

Ingredients

• 8 oz gluten
• free chorizo sausage
• 2 medium russet potatoes, diced
• 1 small onion, diced
• 1 bell pepper, diced
• 4 large eggs
• 1 avocado
• 1/2 cup sour cream or Greek yogurt (for vegan alternative)
• 1/4 cup fresh cilantro, chopped
• 1 lime, zested and juiced
• Salt and pepper, to taste
• Olive oil

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chorizo sausage and cook until browned, breaking it up into smaller pieces with a wooden spoon. Remove from the skillet and set aside.
2. To the same skillet, add another tablespoon of olive oil. Sauté the onion and bell pepper until softened and slightly caramelized.
3. Add the diced potatoes to the skillet with the sautéed vegetables and cook until they are tender and golden brown.
4. Stir in the cooked chorizo back into the skillet and season with salt and pepper to taste.
5. In a separate bowl, prepare the avocado crema by mashing the ripe avocado with sour cream or Greek yogurt, lime juice, lime zest, and a pinch of salt.
6. In another non stick skillet or in the microwave, cook the eggs to your desired preference.
7. Plate the chorizo breakfast hash, top with a dollop of avocado crema, and place the cooked eggs on the side. Garnish with freshly chopped cilantro and a squeeze of lime juice for an extra burst of flavor.

Chef’s Insight

Use high-quality chorizo for a richer flavor and consider using sweet potatoes for an added touch of earthiness.

Notes

Be sure to use gluten-free chorizo sausage to ensure this recipe is suitable for a gluten-free diet.