Ingredients
Scale
- 1 small sweet potato, small diced
- 1 small zucchini, small diced
- 1 tablespoon coconut oil, melted
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon each sea salt and ground black pepper, plus more for seasoning
- 4–6 small chorizo links, small diced
- 2–4 eggs, scrambled
- 2 tablespoons milk
- butter or oil, to coat the pan
- 1 ripe avocado, diced
- 1 roma tomato, diced
- 1 lime, juiced
- 1 small bunch cilantro, roughly chopped
- pinch of red pepper flakes, more for garnish if desired
Instructions
- Preheat your oven to 400F.
- Add the sweet potato. zucchini, oil, smoked paprika, garlic powder, onion powder, salt, and pepper to a baking sheet tray. Toss to coat and spread out in a even layer. Roast for 8 minutes. Remove and toss in the diced chorizo sausage. Place back into the oven for 4-6 minutes or until the sweet potatoes are tender in the center.
- Meanwhile, mix the eggs and milk together in a small bowl. Over medium heat in a skillet, melt the butter or oil, add in the eggs and stir with a rubber spatula or wooden spoon until cooked to your liking.
- Make the quick guacamole, by mixing the avocado, tomato, lime juice, cilantro and a pinch of each salt and pepper together in a small bowl.
- To assemble, place the hash in a shallow bowl or serving place. Top with a serving of the scrambled egg and top with a large spoonful of the guacamole. Garnish with red pepper flakes.
- Prep Time: 5
- Cook Time: 12
- Category: breakfast
- Method: oven
- Cuisine: breakfast