Egg-free chorizo breakfast hash

Egg-free chorizo breakfast hash

I've been going out for weekend breakfasts a lot in the last couple months. When I was a kid, a statement like this would have been crazy. Having an egg allergy and trying to go out for breakfast 20 years ago was like going on a road trip on half a tank of gas. You could definitely try, but ultimately, it was tough and probably wasn't going to end well for all parties involved.

People, businesses, society all seem to be a little more aware and understanding of allergies now. There's a diner a few blocks walk away from where I live, and they make this really great breakfast hash with lots of spicy chorizo, grated potatoes and bell peppers, and it happens to be topped with eggs. This is probably one of the greatest terms I read on a menu, because being topped with eggs means the eggs don't even have to be put on their at all. In fact, it's less work to not have to make the eggs.

I've eaten this egg-free breakfast hash more times than I'd like to admit before I realized I could do it myself (though I'd be missing out on the delicious greasy hashbrown and bottomless diner coffee part). This is a recipe you can change based on your preferences and you can multiply this to feed as many as you'd like. For this recipe, you'll need:

  • 2-3 of your favourite kind of potatoes, thinly diced

  • 2 links of chorizo sausage

  • 1 yellow onion, diced

  • 1 red bell pepper, diced

  • 3 stalks celery, diced

  • salt and pepper to taste

  • 1 avocado, sliced for topping

  • coconut oil for the pan

1. As an optional starting point, you may want to remove some of the moisture from the potatoes so they'll get a little more crispy and hashbrown-like. Thinly slice the potatoes and place on a plate, or a bowl, lined with paper towel and leave while you're preparing the rest of your ingredients, to soak up some moisture.

2. Over a medium heat, begin to heat up some coconut oil. Use a pan that has higher edges than a frying pan as all the ingredients will end up in here. Prepare your veggies while you wait.

3. Take the chorizo out of it's casing and place into the place. Break the chunks of sausage apart using a wooden spoon.

4. Once the chorizo is close to cooked, and there's some more oil in the pan from the sausage, add the onions and cook until they start to turn clear.

5. Once the onions have softened, add the potatoes and begin to cook. The potatoes will take longer than the rest of the vegetables to soften, so give them time to cook about halfway through. I started to season with salt and pepper now to build up the flavour so feel free to do so too.

6. Add in the rest of the vegetables and cook until they reach your desired consistency, making sure to stir often so the ingredients don't burn. For crunchier vegetables, leave them on the pan for less time. Season with salt and pepper until it reaches your desired consistency.

7. Dish out into your favourite breakfast bowls and serve topped with avocado.

The recipe is easy to tailor to the tastes around the breakfast table. I'm interesting in adding kale or spinach, apples, cherry tomatoes, yams or sweet potatoes to see how many delicious combinations I can find.

This dish is spicy, starchy, sweet and salty; there are so many flavours yet none of them are overpowering. It feels so warm and comforting to eat.

What are your favourite egg-free breakfast recipes? I'd love to hear about them.

Allergy-friendly food finds in San Francisco and LA

Allergy-friendly food finds in San Francisco and LA

Simple blue cheese dip

Simple blue cheese dip