Chorizo Hash with 
Cashew Cilantro Crema

INGREDIENTS

Hash Ingredients
1 - 16 oz packet of Pederson’s Farms no sugar added Chorizo
2.5 lbs of baby red potatoes washed and diced
2 tbsp ghee
1 tsp olive oil
1/4 diced onions
1/2 cup diced red/green pepper
1/4 tsp salt
1 clove of garlic (minced)

Cashew Cilantro Crema
1/2 cup of raw cashews
3 tbsp canned coconut milk solids (Whole30 compliant)
3 tbsp canned coconut milk liquid (Whole30 compliant)
2 tsp lemon juice
1/8 tsp salt
1 tsp minced garlic
1/4 cup of fresh cilantro
Optional: over easy eggs, additional chopped cilantro for garnish

DIRECTIONS

1. Heat a large cast iron skillet on medium heat, when hot melt the ghee. Next, add the potatoes and fry for 20 minutes. Make sure to stir occasionally. After 20 minutes, stir in 1/4 tsp of salt, garlic, onions, and peppers. Turn the heat down to low and cook foran additional 5 minutes. Cook your chorizo and make crema during the last 10 minutes while the potatoes are frying.

2. To cook the chorizo: Heat a small skillet on medium heat with 1 tsp of olive oil, then crumble the chorizo and cook for 10 minutes, stirring occasionally. Remove from heatwhen done. Add the chorizo to cooked potatoes.

3. To make the crema: Toss all of the Cashew Cilantro Crema ingredients in a food processor or blender and blend till smooth. Thin out with additional coconut milk if needed.

4. Top individual bowls of the potato hash with eggs, cilantro, and drizzle the crema.

Makes 4-5 servings.

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