Spanish Breakfast Hash – Delishar

Starting the day right is important for me, and the best way to start it right is a good breakfast. Recently, I was dinning with my co-workers at a restaurant that serves all day breakfast. On the menu was Spanish hash, which is essentially Chorizo, potatoes, and onions. Served with a poached egg, and hollandaise sauce. The words that got me were hash, and chorizo. I mean, how can it not get to anybody?! What bothered me a bit was the price tag. $25 was pricey. I know, I know, I’m paying for the location blah blah blah. But still it was pricey. Breakfast was good, although I would prefer it to have a little more vegetables and colour. 

So I decided to make my own breakfast hash using my 26cm Le Creuset Skillet, which makes a good portion for 4. Check out their current promotions, if you are intending to get one. I’ve had friends asked if the food sticks, because it’s not teflon coated. Well, I wouldn’t use it to fry an egg for the first time. But food generally doesn’t stick due to the black satin enamel coating. I wash with warm water only, no soap and up to now, no problem with food sticking. Plus the more you use it, the pan seasons and creates a non-stick surface. Yes, if you are still wondering, no soap. Warm water is enough to get the residue and grease off the pan. Plus, using soap strips off the seasoning from the pan, which is not what we want.

Spanish Breakfast Hash

So as I was saying, I decided to make my own Spanish hash. Replacing a few elements of the dish to make it slightly healthier. First, I replaced the Hollandaise sauce for diced avocado. Replacing the high fat and high cholesterol sauce for the creamy/buttery good fats. Of course, you can make some Avocado Hollandaise Sauce (recipe for another time). But I was too lazy, and I like biting into little cubes of avocado.

I added a lot more vegetables to make the dish more visually appealing, with the pop of colours. And of course, vegetables are good for you! Since the husband isn’t a big fan of poached eggs, I fried it instead. Trick to a good sunny side up is to sprinkle some water on the underside of the pan cover, then cover it and cook it on low heat. That way the top steams and cook at the same time, and you will get perfect sunny side up eggs. If you have trouble knowing how to pick your avocados, you will find this article helpful. 



Spanish Breakfast Hash


  • 2 chorizo diced
  • 1/4 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 red pepper diced
  • 1/2 zucchini diced
  • 8-10 new potatoes quartered
  • 1/2 avocado diced
  • 2 tbsp chopped cilantro/coriander leaves
  • 4 sunny side up eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Juice of 1/2 lime
  • Bring a pot of water to boil, salt it, then boil potatoes until soft (about 10 minutes).

  • Drain and set aside.

  • Heat skillet on med high heat, then add 1 tbsp oil.

  • Saute chorizo until it starts to brown along the edges.

  • Remove and set aside.

  • Add the other tablespoon oil, then add potatos.

  • Pressing it down a little, allow it to brown, and bottom crisp up

  • Then add onion, garlic, red pepper, and zucchini.

  • Season with salt and pepper to taste.

  • Saute until onion is translucent and zucchni is soften.

  • Add in chorizo, and saute to combine.

  • Remove from heat, drizzle in lime juice.

  • Give it a good mix, then top with sunny side up, and avocado.

  • Garnish with chopped cilantro, and serve.

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Pork Chop on Sweet Potato Kale Hash – Delishar

It’s day 4 on this Whole30 food journey. To be honest, it hasn’t been a walk in the park. I am missing my sugar and carbs a whole lot. Although we have been eating well, it felt like we did not have a full or complete meal without the rice, pasta, bread etc. Our energy level have been pretty low. On top of that, our grocery bills has gone up by 100%. This is because I need to purchase Whole30 compliant sauces, organic produce, and grass fed, free range meat. A small price to pay for a healthy body. 

I’ve also been waking up earlier in the morning to make breakfast for the husband before he leaves for work at 7am. Before we started this, he would just have eggs & toast, pancakes, french toast, a sandwich, oats, or cereal. Come to think of it now, many of those food are processed. 

Yeah, so I’m basically cooking 3 meals a day. I make lunch for myself, and I usually make a larger portion so the husband can bring it to school for lunch the next day. Cooking and developing recipes has been interesting. Challenging, but intriguing. I learn a lot more about the produce that I use, I learned to read labels, and it forces me to make my own ‘from scratch’ sauces/paste. 

It’s only been 4 days, so it’s too early to say if I’m already seeing some changes with my body. Yesterday was a hive-free day for me! See, I suffer from hives every single day, usually in the evenings. Been to the doctor but nothing conclusive. I have also been having shorter sinus duration in the morning. Usually, I’d have to use up 20 pieces of tissues and wait until about 9-ish to 10am for my sinuses to find its balance. But yesterday, only 2 tissues, and everything was good within 30 minutes. It might just be a good allergy day for me. Will continue to monitor. Meanwhile, here is the video recipe.

Through this journey, I’ve a new found love for Kale and the many lovely health benefits that come with it. It’s a great versatile vegetable that can be eaten raw or cooked. Healthyline has a great comprehensive piece of health benefits of Kale that is backed up by science if you are interested to learn more. 

Pork Chop on Sweet Potato Kale Hash


Roasted sweet potatoes

  • 2 medium sweet potatoes peeled & cubed
  • 1 tsp cumin
  • 3/4 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt and pepper to taste


  • 4 cups kale chopped into smaller pieces
  • 1/2 yellow onion sliced
  • 1/2 red pepper diced
  • 2 cloves garlic minced
  • 2 tsp olive oil
  • 1 tbsp ghee
  • Salt and pepper to taste

Pork chops

  • 4 bone in pork chops about 1/2 inch thick
  • 1/2 tsp smoked paprika
  • Garlic salt to taste
  • Black pepper to taste
  • 1 tbsp olive oil

Roasted sweet potatoes

  • Preheat oven to 190C.

  • Spread sweet potatoes on baking tray.

  • Drizzle olive oil over, and season with spices.

  • Toss to coat, and lay them out on a single layer.

  • Roast 35-40 minutes until browned and tender.

Pork chops

  • Drizzle oil over pork chops.

  • Season both sides of pork chops with salt, pepper, and paprika.

  • Massage in the seasoning.

  • In a lightly greased pan over medium high heat, place pork chops to cook for 2-3 minutes each side until lightly browned.

  • Transfer to a plate and tent with tin foil for 10 minutes to let juices redistribute.


  • Heat pan over medium high heat with olive oil.

  • Saute onion for a minute until soft, then add pepper to cook for another minute.

  • Add garlic and saute for 30 seconds.

  • Add kale, and cook until starting to wilt.

  • Season with salt and pepper, and turn off heat.

  • Add in roasted sweet potatoes and toss to combine.

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Salmon on Sweet Potato & Brussel Sprouts Hash – Delishar

Day 8 of our Whole30 journey! Woohoo! One week has gone by in a flash, and we did not murder anybody! I’m really looking forward to day 12. Based on the timeline, day 10-11 is when most people give up. If you get past that, there should be a big improvement in energy.

So far, things has been pretty good. I do get a little more agitated the last few days. However, I’m not sure if it is because of my PMS or the diet. I dozed off a couple of times while doing research or replying emails. I do suffer from fatigue when I’m pms-ing, but this time felt a lot more intense.

Talking about intense, I had cramps one day. Which was quite common during the pms-ing period. However, this time round was unbearable. I couldn’t even walk straight. I was on my bed all curled up in a fetal position. Managed to crawl out for some ibuprofen to ease the pain. It felt as though I was getting one of those labour contractions! 

Alright, enough about that. This whole30 journey definitely challenges my creativity and cooking skills, and I quite enjoy it. 🙂 I’m eating things that I do not usually enjoy and I’m learning how to appreciate them. 

I’m actually not a big fan of sweet potatoes. However, this recipe changed that. It was so good when paired with brussel sprouts! The sweetness of the potatoes balances out the slight bitterness of the brussel sprouts.

Did you know that store bought peri-peri sauce is compliant?! Yup, so I bought it and mix it in my 30 seconds homemade mayo (shown in the video above) to get a spicy peri peri mayo for the wild caught salmon. The whole meal was pretty easy to put together. 

Salmon on Sweet Potato & Brussel Sprouts


Serve 3-4

Sweet Potato & Brussel Sprouts Hash

  • 1 large sweet potato diced
  • 200 g brussel sprouts shredded
  • 1 medium sized portobello mushroom diced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 3 tbsp italian parsley chopped
  • 1-2 tbsp olive oil


  • 4 salmon fillet about 150g each, wild caught from The Alaska Guys
  • Salt and black pepper to taste
  • 2-3 tbsp olive oil

To serve

  • 1 avocado sliced
  • Homemade mayo + peri peri sauce to taste

Sweet Potato & Brussel Sprouts Hash

  • Heat oil in skillet over medium high heat.

  • Add dice sweet potatoes and cook for 2-3 minutes, toss and cook for another 2-3 minutes or until slightly golden.

  • Push sweet potatoes aside and add onions, garlic, mushrooms, and red pepper.

  • Saute it together for a minute, and toss in sweet potatoes.

  • Add brussel sprouts, and saute until wilted.

  • Season with salt and black pepper.

  • Remove from heat and toss in italian parsley.


  • Season salmon with salt and black pepper.

  • Heat pan on medium-high heat with olive oil.

  • When oil is shimmering, place salmon into pan, skin side up and hold for 1 couple of seconds.

  • Reduce heat to medium, and allow to cook for 3 minutes.

  • Flip, and cook for about 3-4 minutes or until desired done-ness.

Make sure you pat dry the salmon with paper towel before seasoning.
Bring salmon to room temp before cooking.

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Bacon Zucchini Hash (Paleo, Keto, Whole 30) – Delishar

Oh, how I missed all of you!! I miss our interactions online, the private messages, the comments, and most of all the emails. I had to cut back on blogging for a bit as I have been extremely busy cooking up a storm at Wholesome Eats by Cookit‘s kitchen. Recently, I’ve been working on creating a new menu that is both Keto and Paleo compliant. It’s still a work in progress. Needless to say, I’m pretty excited about it. 

Looking through past recipes, I see a lack of breakfast food yet it is something that is so important to us! I believe in starting the day right with delicious, nutritious, and gorgeous breakfast that is easy to put together. 

This recipe is a spin-off from a regular hash, minus the carbs. I usually prepare my ingredients the night before and saute it in the morning. Here is how you make it.

Prepare all the ingredients.

Heat pan on medium high heat with 1 tbsp olive oil. Add bacon and cook for 2 minutes.

Then add zucchini, red pepper, and shimeiji mushrooms. If pan is dry, add 1-2 tsp olive oil, continue cooking for 5 minutes until zucchini is tender.

Add kale, season with spice mix, salt & pepper. Cook until kale is wilted, and serve.

Bacon Zucchini Hash (Keto, Paleo, Whole 30)


  • 1 medium 300g Zucchini, diced
  • ½ red pepper diced
  • 50 g shimeiji mushrooms ends removed
  • 2 cups 40g kale, chopped
  • 3 strips bacon slice into ½ inch pieces
  • 1 tsp onion powder
  • ¼ tsp garlic powder
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Heat pan on medium high heat with 1 tbsp olive oil.

  • Add bacon and cook for 2 minutes.

  • Then add zucchini, red pepper, and shimeiji mushrooms.

  • If pan is dry, add 1-2 tsp olive oil, continue cooking for 5 minutes until zucchini is tender.

  • Add kale, season with onion powder, garlic salt, salt & pepper.

  • Cook until kale is wilted, and serve.


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Sausage Sweet Potato Kale Hash – Delishar

Hash is one of my favourite breakfast meal. It’s a shame that we don’t find it often at restaurants here in sunny Singapore. However, the saving grace is that it is easy to put together and you can put whatever you like in it to make it your own nutritious and delicious creation. Here’s my take to a gluten-free, whole 30, paleo, and keto-adaptable breakfast hash.

If you are on a keto diet, skip the sweet potatoes and scramble some eggs to the mix. Zucchini sounds hella good too! Pick your choice of keto veggie to replace the sweet potatoes, and you are good to go. Although, I have to say that the star of the show here is the homemade sausage mix. I like to make a large batch and freeze it by portions to make patties, throw it in pasta sauce, or make them into meatballs.

My favourite part about making hash is that I can make it for the whole family in just one pan. Making clean up a breeze. When you do make your hash, tag me on IG @_delishar_. I’d love to see it!

Check out my other hash recipes:

Chicken Sausage Sweet Potato Kale Hash

Prep Time 10 minutes

Cook Time 15 minutes

Homemade Sausage

  • 200 g minced chicken
  • ½ tsp fennel seeds
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • 1/8 tsp white pepper
  • 1 ½ tsp Italian seasoning
  • 1/8 tsp marjoram
  • 1 tbsp olive oil

Sweet Potato Hash

  • 200 g chicken sausage mix as above
  • 240 g sweet potato diced
  • 80 g red pepper diced
  • 35 g kale chopped
  • ½ tsp onion powder
  • 1 tbsp olive oil

Sweet Potato Hash

  • Heat pan on medium-high heat with 2 tsp olive oil.

  • Add sweet potatoes and cook for 4 minutes.

  • Break the chicken sausage up into small chunks and drop into pan.

  • Then add sweet red pepper, onion powder, salt, and black pepper.

  • Cook until chicken is cooked through, about 2 minutes.

  • Add kale and cook for a minute until wilted.

  • Serve immediately.

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Corned Beef Hash II – Delishar

I have a soft spot for corned beef hash. It’s a recipe that makes me smile and lets me know that the day is going to be a great one. I’ve shared a corned beef hash recipe eons ago. That has a crispier and dense texture while this is a little more separated. I wanna say fluffy, but I don’t think that’s the right word to describe it. Haha! If you are a corned beef lover, you are going to love this recipe.

The brand of corned beef you use makes a big difference. Libby’s corned beef appears more broken or minced. Which is better for a flatter crispy edge dish. For hash like this, I’d prefer using Palm corned beef as you can see, the meat remains chunky, unlike Libby’s. If you have any other brands to recommend, please let me know!

Check out my other recipes for Keto lovers and Whole30 lovers. Follow me on my Instagram for as I share cooking highlights.

Corned Beef Hash II

Prep Time 10 minutes

Cook Time 20 minutes

  • 1 can corn beef Palm Corned Beef
  • 1/2 med yellow onion diced
  • 2 large potatoes diced about a 1x1cm
  • 1/2 red pepper diced
  • 2 tbsp chopped parsley
  • 3 tbsp cooking oil
  • Salt and black pepper to taste
  • 4 eggs
  • Heat oil in pan over medium-high heat.

  • Saute onion and potatoes until brown on the edges.

  • Add red pepper and corned beef.

  • Season with salt and black pepper.

  • Cook for 5 minutes.

  • Remove from heat and toss in parsley.

  • Set aside on a plate.

  • In the same pan, fry sunny side up eggs.

  • Serve over corned beef hash.

Substitute potato for sweet potato.
Keto: Use zucchini instead of potato

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