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!
- 8 oz raw chorizo sausage
- 2 cups sweet potato, chopped
- 1 Tbl olive oil
- ½ cup chopped onion
- 2 cups chopped kale
- 1 tsp garlic powder
- 1 tsp cumin
- salt and pepper to taste
- 1 Tbl lime juice
- 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.
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