So right off the bat I should state that this recipe is not considered very low carb. It IS Paleo and, importantly for me and many others this month, Whole 30 compliant though.
Did I mention delicious and satisfying?
Because it is. VERY!
Mr. Hungry, who is not Whole 30 this month, but has agreed to eat healthier overall, ate it for lunch today and said “This is so full of flavor, no one eating it would miss regular hash.” High praise indeed from a guy who would happily eat corned beef hash out of a can every morning if he could!
To make this recipe low carb, you could probably replace the sweet potato with cauliflower and reduce the onions to 1/4 cup. That would save you about 8 grams of carbs per serving.
Surprisingly, kale is relatively high in carbs, which a lot of people don’t know – 2 cups contains 10 grams of net carbs.
Healthy carbs for sure, but if you’re doing an Atkins style program that restricts you to 20 grams of net carbs a day to get into ketosis, then you might want to replace it with spinach or collards which are much lower in carbs. Just sayin’.
If you aren’t living by the carb numbers though – then you can, and should, enjoy this delicious hash recipe often! I’ll be making this one at least a few more times to get me through the Whole 30 this month! Hope you guys like it too! How is your Whole 30 going anyway? Keep us posted as to how you’re doing here, or on the Forum!
Chorizo, Kale & Sweet Potato Hash
- Yield: 4 servings 1x
Ingredients
- 8 oz raw chorizo sausage
- 2 cups sweet potato, chopped
- 1 Tbl olive oil
- 1/2 cup chopped onion
- 2 cups chopped kale
- 1 tsp garlic powder
- 1 tsp cumin
- salt and pepper to taste
- 1 Tbl lime juice
Instructions
- Remove chorizo from casing and cook in a large saute pan for about 4 minutes. Remove and set aside. Add sweet potatoes, garlic powder, cumin and olive oil to the pan and cook for 5 minutes. Add the onions and cooked chorizo back to the pan, and cook for another 5 minutes. Add the kale and cook until wilted – about 2 minutes. Remove from heat, add lime juice, and season with salt and pepper to taste before serving.
Notes
Approx nutrition info per cup: 255 calories, 17g fat, 16g net carbs, 9g protein
Nutrition
- Serving Size: 1 cup
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H says
Lovely tasting dish which is also easy and quick to make. Make sure you cut the sweet potato into small enough pieces to cook in time with the rest. I used the picture as a guide and they weren’t cooked enough and I had to chop them smaller. Will definitely be making this again as a weekend treat now and again.
Sherie D says
This is fantastic my husband said “I would order this in a restaurant”. I only used half the amount of chorizo and it we still had leftovers
Raquel says
Do the potatoes need to be cooked first?
Rafael says
I just started the whole30 program and this is my first recipe. I made my own homemade chorizo to go with this recipe.
BRITTANY says
Made this for my husband and son last night and they LOVED IT! Tastes even better the next day. I doubled the chorizo and substituted spinach for the kale. Also added some red pepper flakes for spice. 5stars will be making again.
Tabitha says
I came across this recipe yesterday and I made it today for lunch. It was so delicious! I am also doing Whole30 right now and I feel like I will make this again in the next couple of weeks!
Angela says
I just made this and it was absolutely delicious! We will be making it again :)!
lindsey says
Did we ever find out what the brand of whole30 compliant chorizo was??? I’d love to find out.
Mellissa Sevigny says
I use La Banderita brand usually but not sure if it’s officially Whole 30 compliant Lindsey! It doesn’t have any sugar in it which is good.
Keely says
This recipe was GREAT!!! I substituted Italian sausage that I had as I used my Chorizo in another recipe. Fantastic!! Trying to eat more kale so this recipe had enough spice and other flavors that didn’t make me cringe when adding the kale! LOL Sometimes kale kind of gives me the “blech” feeling but I really needed to use it up! Sharing with friends that are trying to eat cleaner. Thanks!
Mellissa Sevigny says
Thanks Keely, so glad you liked this recipe! I bet it was just as good with the Italian sausage – I’ll have to try that next time! :)