chorizo patatas bravas breakfast bowls

Because chorizo is delicious and mini patatas bravas are a fantastic pairing ~ one of our favorite breakfast bowls was born! Chorizo Patatas Bravas Breakfast Bowls! Not too mention, it was time this gorgeous bowl of goodness had a permanent place on the blog! It’s always hugely popular when we post over on the ol’ Insta-verse!

Patatas bravas are traditionally a bit larger, but these little cubes of golden browned potatoes add such a great flavor combo and texture to this breakfast bowl. Easy directions for 2 breakfast bowls listed below – enjoy and be sure to serve with our tomatillo salsa! It adds the very best little zing

chorizo patatas bravas bowls

  • Servings: 2
  • Difficulty: easy
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Paleo & Whole30 chorizo patatas bravas breakfast bowls



  • 1 package Pederson’s Farms chorizo sausage (sub Abbot’s Butcher chorizo for plant-based Whole30 or Vegan)
  • 1 standard sized russet potato
  • 2 tsp avocado oil (or fat of choice)
  • Redmond Real Salt to taste
  • handful of cilantro, finely diced
  • 2 limes, quartered
  • approx. 1 cup thinly sliced purple cabbage (opt)
  • toppings of choice (opt)
  • tomatillo salsa, link listed above


  1. Cook chorizo according to package directions, set aside.
  2. While chorizo cooks, peel potatoes & cut into approximately 1cm cubes
  3. Slowly warm up cast iron pan & add cooking fat
  4. Toss in potato cubes, quickly toss about to coat with cooking fat, sprinkle with salt & make sure all cubes are touching the bottom of the pan.
  5. Leave undisturbed so they can begin browning & once they begin to release easily, toss about with a thin spatula so several sides can get some color. Continue until cubes are fork tender & are golden. Taste & add more salt if necessary (potatoes LOVE salt). Sprinkle with cilantro & toss to coat.
  6. Build bowls by placing cabbage down first, layer with patatas bravas, cooked chorizo & toppings of choice. Serve with lime wedges and tomatillo salsa….breakfast is served!