Paleo Portuguese Breakfast: Delicious Grilled Sausage & Sweet Potato Hash

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 ounces Portuguese chorizo sausage (sugar
• free, nitrate
• free)
• 2 large sweet potatoes, peeled and diced into 1/2
• inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat a large skillet over medium heat. Add the sausage and cook until browned and heated through, turning occasionally, about 5 7 minutes. Remove from skillet and set aside.
2. In the same skillet, add olive oil and cook onion and garlic until softened, about 3 4 minutes.
3. Add diced sweet potatoes to the skillet with the onion mixture, stirring to coat. Season with salt and pepper, and cook for 10 12 minutes, or until sweet potatoes are tender and golden brown.
4. Slice the sausages into bite sized pieces and add them back into the skillet with the hash. Heat through, about 1 2 minutes.
5. To serve, divide the hash evenly among 4 plates, placing a generous portion of sausage on top. Garnish with fresh parsley and enjoy!

Chef’s Insight

The combination of tender grilled sausage and flavorful sweet potato hash creates an irresistible taste sensation that will transport you to Portugal in every bite.

Notes

For an authentic Portuguese touch, use sugar-free and nitrate-free chorizo sausage.