Instant Pot Chorizo with Potatoes!

Instant Pot lovers….plug that thing in! This Instant Pot Chorizo with Potatoes is going to be your new favorite meat and potatoes dish. Served alone, with eggs or avocados this meal is quick Paleo/Whole30 comfort food, OR fold into warm corn tortillas for a spicy version of Tacos de Papas. Mouthwatering!
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Instant Pot Chorizo with Potatoes! #whole30 #chorizo #tacosdepapas #instantpot #chorizoandpotatoes

 

Amazing Mexican Favorites with Your Instant Pot!

If you don’t have an Instant Pot yet, you may wish to remedy that stat! The Instant Pot is a time saving machine, as well as a pressure cooker, steamer, rice cooker and slow cooker. And thanks to my friends Emily and Rudy from the blog Recipes to Nourish, you can now cook authentic Amazing Mexican Favorites with Your Instant Pot!

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Amazing Mexican Favorites with Your Instant Pot contains 80 real food recipes your family will love. The book is available January 15th but you can order now and lock down the low pre-order price! And just look at all these gorgeous recipes: shredded beef barbacoa, carnitas, chili verde, soups, beans, mole, hot chocolate and more!

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Breakfast, Lunch or Dinner!

Co-author of Amazing Mexican Favorites with Your Instant Pot Rudy Vidaurri, grew up eating this dish with eggs and tortillas for breakfast, I would this meal anytime! Warm, nourishing, filling and budget friendly, it’s a win all the way around.

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Let’s Talk Chorizo and Keeping this Meal Paleo/Whole30:

Chorizo is simply a chopped pork sausage that is highly seasoned, in this case with Mexican herbs and spices. If you live Paleo or Whole30 lifestyle there are sugar free options for chorizo! Pederson’s Natural Farms makes a delicious sugar free version available at many markets.

Instant Pot Chorizo with Potatoes! #glutenfree #chorizo #tacosdepapas #instantpot #potatoes

Need More Instant Pot Recipes?

Try our Pulled BBQ Chicken or this tender Basque Chicken!

The Recipe: Instant Pot Chorizo with Potatoes!

Tips and what you need: an Instant Pot and a good knife.

5 from 17 votes
Instant Pot Chorizo with Potatoes (Chorizo con Papas)
Prep Time
25 mins
Cook Time
18 mins
Total Time
43 mins
 

This amazing potato dish is fabulous served alone or wrapped in warm tortillas. Top with eggs, avocado, or salsa.

Course: Main Course, Side Dish
Keyword: Paleo, potatoes, Tacosdepapas, whole30
Servings: 4 servings
Author: Emily and Rudy Viduarri
Ingredients
  • 2 tablespoons butter, avocado oil or ghee (clarified butter)
  • 1 red onion, peeled and sliced
  • 5 fresh garlic cloves, peeled and sliced
  • 1 pound Mexican Chorizo (casing free or removed from casings)
  • 3 red potatoes, peeled and cubed
  • 1 small red bell pepper, stemmed, seeded and diced
  • 1 jalapeño pepper, stem and seeds removed, minced
  • 3/4 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 cup chicken broth
Additional ingredients if desired:
  • eggs, avocados, corn tortillas, pico de gallo, sour cream, cilantro, shredded cheese
Instructions
  1. Add the healthy fat of your choice to the Instant Pot and press "sauté". When the fat has melted, add onions, sautéing for five minutes, stirring occasionally. Add the garlic and chorizo and sauté for four minutes, stirring occasionally. Press "keep warm/cancel" button. Add potatoes, red bell pepper, jalapeño pepper, salt, oregano and broth, then stir

  2. Place the lid on the Instant Pot, making sure steam release valve is sealed. Press 'manual' button and set for 9 minutes

  3. When Instant Pot is done and beeps, press "warm/cancel". Using an oven mitt carefully "quick release"/ open steam release valve. When steam stops venting and the silver dial drops, carefully open Instant Pot lid.

  4. Serve immediately with your choice of eggs, avocados, tortillas or optional toppings listed above

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Whole 30/Paleo Eggs Benedict!

Eggs Benedict! The stuff dreams are made of…unless of course gluten and dairy are more like a nightmare for you. Luckily, I have found a way to wiggle around those pesky food intolerances with this Whole 30/Paleo Eggs Benedict with Easy Blender Hollandaise Sauce!
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Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Valentine’s Day Means Breakfast in Bed!

You may remember our master bedroom makeover. The comfy mattress, romantic atmosphere and chill vibe were the inspiration for a breakfast in bed recipe series. And being that Valentine’s Day is right around the corner it seems like a great time to post another delicious morning meal, and what better way to celebrate love and romance than with Eggs Benedict in your cozy bed?! ( You can check out the first installment of the series “Cheesy Popovers with Chive Butter” and more photos of the remodel  here.)

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Whole 30 Eggs Benedict: a Classic with a New Twist!

I love Egg’s Benedict. So creamy, delicious and satisfying. For this Whole 30 version I top sweet potato fritters with perfectly poached eggs and an easy Hollandaise sauce made in the blender. Canadian bacon is optional, in fact I opted to ‘California-ize’ my version with a beautiful, ripe avocado instead. Of course, you could always do both!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

The Fritters:

Crispy, delicious, simple, and made with only four ingredients, these sweet potato fritters make a great alternative to the customary English muffin most frequently used for Eggs Benedict. Not only do I love the taste of these fritters but I also think the color makes the recipe even more appetizing, and when you aren’t eating bread you need to find the crunch where you can!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

The Whole 30 Blender Hollandaise Sauce:

Hollandaise sauce is usually made with butter, and you are certainly welcome to use a lovely grass fed butter in this recipe if you aren’t on Whole 30, but my W30 peeps will be happy to know my sauce is made with ghee, so it’s completely compliant, and honestly I think it’s just as delicious as when butter us used!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Let’s Talk About Poached Eggs…

Poached eggs are very easy to make, but a few tips can really help. First, use really fresh pastured eggs (NOT pasteurized eggs…very different!) Second, use a small pot and add a little white vinegar to the water, this prevents your egg from getting slimy. Third, use the vortex method! Wait what??? The vortex? Don’t sweat it, I have a video tutorial that shows you step by step how to do it.

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Put it All Together and Voila!

A Valentine’s breakfast your health minded love will not soon forget. Lovely, simple, delicious and full of protein, healthy fats and unrefined carbohydrates…pretty much the perfect meal!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Tips on Poaching Eggs and What You Need: Don’t know how to poach and egg? I have a video tutorial that shows you step by step how to do it! You will need a small pot a good pan and a blender.

5 from 19 votes
Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

An alternative to traditional Eggs Benedict, this version is Paleo and Whole 30 compliant!

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, Paleo recipes, Whole30 recipe
Servings: 2 servings
Author: Linda Spiker
Ingredients
Fritters:
  • 1 medium sweet potato (about 2 cups gated) peeled and grated
  • 1 teaspoon sea salt
  • generous turns of freshly ground black pepper
  • 1 large egg whisked
  • 2 Tablespoons chives chopped and divided
  • Olive oil or ghee for pan
Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • A little pinch of red pepper flakes
  • pinch sea salt
  • 1/2 teaspoon dijon mustard
  • 1/2 cup melted ghee (if not living W30 you can use grass fed butter)
Toppings:
  • 2-4 large eggs (poached, see instructions)
  • 1 tablespoon white vinegar
  • Avocado (optional) optional
  • Canadian Bacon or traditional bacon (optional) optional
Instructions
Make Fritters and Poach Eggs:
  1. Line a colander with two paper towles. Peel and grate potato, sprinkle with salt and toss pour into colander and allow to sit for 10 minutes

  2. While potatoes rest, in a medium bowl whisk together egg, pepper and half the chives. After potatoes have rested for 10 minutes use paper towels to ring out any excess water and them pour potatoes into bowl with egg mixture, stir until very well conbined

  3. Set a pan on the cooktop on med-high heat for two minutes

  4. While pan heats, place a small pot filled with three inches of water and 1 tablespoon white vinegar on high heat and bring to a boil
  5. Add olive oil or ghee to heated pan, use enough to coat pan well

  6. When pan and oil are hot but not smoking, use a large spoon to gently place potatoes in pan (about 1/4 cup per fritter) Use the back of the spoon to spread potatoes into a circle

  7. Cook for 4-5 minutes until first side is golden, gently turn, lowering heat if necessary
While second side cooks, poach eggs and make hollandaise sauce:
  1. I recommend watching the video linked above for a quick egg poaching tutorial. Work in batches poaching two eggs at a time.
  2. Crack two eggs into a small dish
  3. When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop eggs gently right into the center of the vortex
  4. Cook eggs 2 1/2 -5 minutes: 2 1/2  minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course

While eggs cook, make sauce:
Make Sauce:
  1. Melt ghee (or butter) until very warm but not simmering and set aside
  2. To blender add yolks, lemon juice, dijon and spices
  3. Whirl for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately
  4. When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.
  5. Top fritters with avocado slices, Canadian bacon or both, add eggs
  6. Pour Hollandaise sauce over eggs

  7. Sprinkle with remaining chives, sea salt and pepper.
  8. Serve!
 If you prefer Traditional Eggs Benedict, I’ve got that too!
Traditional Eggs Benedict!

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Easy Sweet Potato Fritters-Paleo/Whole 30

My love affair with sweet potatoes has not lost it’s spark. In fact, I am swooning over these  Easy Sweet Potato Fritters! They are crispy, simple to prep, quick to cook and are Paleo and Whole 30 compliant. Be still my heart!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Easy Sweet Potato Fritters-Paleo/Whole 30 #fritters #sweetpotatoes #sweetpotatofritters #paleo #whole30

 

Oh That Crispy Goodness…

And so simple. Sweet potatoes shredded with a food processor or box grater, mixed with eggs, chives, sea salt and pepper and then spooned into a hot pan and cooked until crispy and browned.

Easy Sweet Potato Fritters-Paleo/Whole 30

Kids Love Them Too!

I made these for my 2 year old grand daughter a few nights ago and she gobbled them up. Nothing is more rewarding than when kids love to eat healthy food. She dipped them in ketchup (because she’s obsessed). I dip mine in a dairy free ranch dressing!

Easy Sweet Potato Fritters-Paleo/Whole 30

Serving Suggestions:

These fritters are fantastic alone, or served alongside eggs for breakfast, but I also love them as a side dish to my Chopped Chicken Salad and Homemade Dairy Free Ranch!

Easy Sweet Potato Fritters-Paleo/Whole 30

And if you want to get really fancy, top them with poached eggs and blender hollandaise sauce for an Easy Paleo/Whole 30 Eggs Benedict!

 

Easy Sweet Potato Fritters-Paleo/Whole 30 #fritters #sweetpotatoes #sweetpotatofritters #paleo #whole30

The recipe:Easy Sweet Potato Fritters-Paleo/Whole 30

What you need:  food processor or box grater, and a good knife! I love these fritters served with my Dairy Free Ranch!

5 from 2 votes
Easy Sweet Potato Fritters! Paleo- Whole 30
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Only five ingredients and two are salt and pepper!

Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, Paleo recipes, Whole30 recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 2 medium sweet potatoes peeled and grated (approx 4-5 cups)
  • 2 Tablespoons chives chopped
  • 2 large eggs whisked
  • 1 teaspoon sea salt
  • A few turns freshly ground pepper
  • 2-3 tablespoon extra virgin olive oil or ghee
Instructions
  1. You can cook these in batches or use two pans. If cooking in batches you will need to carefully wipe pan clean with paper towel and add more olive oil in between batches
  2. Line a colander with two layers of paper towels and set in sink
  3. Peel potatoes, use a food processor or box grater to grate
  4. Sprinkle sweet potatoes with sea salt and toss, pour into colander and allow to sit for 10 minutes
  5. while potatoes sit, whisk eggs and chop chives
  6. Use paper towels to squeeze out and excess moisture from potatoes and place in a large bowl
  7. Add whisked eggs, chives and pepper mixing until well combined
  8. Place a pan on medium/high heat for two minutes
  9. When pan is very hot add oil or ghee, allow oil to get hot but not smoking
  10. Add sweet potatoes to pan by the large spoonful (2-3 tablespoons)  and use the back of the spoon to spread grated potatoes into a circle (try to keep fritters about a 1/4 inch thick, if they are too thin they will fall apart)
  11. Cook 4 minutes or so until the first side is browned, pressing with a spatula here and there, then gently turn fritters over to cook second side, turning down heat if necessary
  12. If cooking in batches, try to remove any bits of potatoes that broke off and add more oil to pan before adding second batch
  13. When potatoes are done, serve alone, with ketchup or with my homemade ranch dressing!

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Potato Avocado “Toast” With Perfectly Poached Eggs

When I started the Whole 30 Challenge, one of the things I knew I would miss the most (besides chocolate) was my morning Avocado Toast with a Perfectly Poached Egg. I knew I had to find a way to get my breakfast fix while staying on plan. I came up with a great solution if I do say so myself: Potato Avocado “Toast” with a Perfectly Poached Egg!
(This post contains affiliate links. I may make a commission off sales but your price remains the same)

Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

The “Toast”:

The “toast” is not bread but a crispy hash brown patty, topped with mashed avocado and then a perfectly poached egg! I have only made this recipe using fresh potatoes, but have heard from several followers that they used compliant frozen hash browns, thawed them, and squeezed out the water and they work really well. I am all about a time saver as long as it’s compliant and works well!

Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

To follow the Whole 30 meal template you would need to add a second egg because protein should be the size of your palm, but the photos looked better with just one egg (we food bloggers need those Pinterest worthy pictures!) Add a small helping of leftover veggies from the night before and you have yourself a delicious Whole 30 breakfast!

Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

Don’t Know How to Poach an Egg?

I have you covered! I have a video tutorial that shows you step by step how to do it.

The hash brown patty is simply a combination of potatoes (white or sweet), egg, a little flour (if on Whole 30 use almond flour or cassava flour,) chives and a little arrowroot. Arrowroot is an alternative to corn starch. It works as the ‘glue’ that holds our patty together while allowing this breakfast to remain grain free! You can find it at almost any super market. This recipe makes about six patties. I save the extra patties in the fridge and reheat them for several days. I have not yet frozen them but assume they would freeze well too.

Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!
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Avocado potato hash brown 'toast' with perfectly poached eggs is a healthy, Paleo & whole30 take on avocado toast! Grain free, paleo, dairy free and made with real food ingredients!

The Recipe: Potato Avocado “Toast” with Perfectly Poached Eggs

Tips, variations and what you will need:  If you are using fresh potatoes you will need a food processor. If you don’t have one, a box grater will do (affiliate links). Learn to poach the perfect egg by watching this video tutorial. My marble and wood serving board can be found here. If you are keeping this recipe grain free you will need almond flour or cassava flour. Cassava flour holds together better than the almond flour but is usually only available online. It is the closest grain free version of flour I have ever found! Variations: add bacon, tomato, prosciutto, sausage, asparagus spears…whatever your little heart desires.
If you would like more healthy Whole 30/ Paleo recipes please join The Organic Kitchen Facebook Page and follow my Whole 30 Pinterest Board.

4.94 from 15 votes
Potato Avocado "Toast" with Perfectly Poached Eggs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

If you prefer to use frozen hash brown potatoes be sure to thaw them and squeeze out all the moisture before forming patties. If you use almond or cassava flour this recipe is Whole 30 compliant. Cassava works much more like flour and holds together better. Of course if you are not following Whole 30 you can use any flour you wish. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two!

 

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe
Servings: 6 patties
Author: Linda Spiker
Ingredients
For potatoes:
  • 5 cups grated potato white or sweet potato
  • 1 tsp sea salt
  • 1 large egg
  • ¼ cup cassava flour or almond flour cassava holds the patty together better! Of course if you aren;t on Whole 30 you can use regular flour
  • 1 tablespoon arrowroot powder or cornstarch Whole 30 use arrowroot
  • ½ tsp freshly ground pepper
  • 3 Tablespoons chives chopped and divided
  • 3 tablespoons butter or clarified butter (Whole 30 use clarified)
For topping:
  • 1 ripe large avocado mashed (1 large avocado usually tops 4 patties)
  • 2 poached eggs per potato patty
  • 1 tablespoon distilled white vinegar
Instructions
  1. Grate potatoes using food processor or box grater.
  2. Place in bowl. Sprinkle with sea salt and stir well.
  3. Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
  4. Place grated potatoes in a bowl.
  5. Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
  6. Mix well.
  7. Take a 1/2 cup at a time and form into patties.
  8. Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
  9. While potatoes cook mash avocado with a fork.
  10. Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn't stick.
  11. Cook second side till golden brown. (turn down heat if pan is too hot by now)
  12. Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
  13. Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
  14. To Poach Eggs: I highly recommend watching the video above
  15. Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.
  16. Bring to a rolling boil.
  17. Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
  18. Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
  19. Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
  20. Gently turn eggs over to get all the water out.

MAY I PLEASE ASK A LITTLE FAVOR?

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post tags: whole 30, grain free, gluten free, dairy free, breakfast