Low Sugar Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with bold flavor, this skillet dish is the kind of breakfast that actually keeps you full until lunch. The chorizo is made entirely from scratch — ground pork seasoned with smoked paprika, cumin, cayenne, and a splash of apple cider vinegar — so you know exactly what's going into it with zero hidden sweeteners or fillers. Store-bought chorizo is one of those sneaky products that almost always contains added sugar, which makes this homemade version a genuine revelation for anyone trying to keep their plate clean. Sweet potatoes bring natural caramelized sweetness as they crisp up in the cast iron, and the diced red bell pepper adds a pop of color and freshness that rounds everything out beautifully. Eggs nestled right into the hash and cooked to a just-set yolk make this a true one-pan meal with minimal cleanup. Finish it with sliced avocado and a handful of cilantro and you've got something that looks and tastes far more impressive than the effort required.
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Learn more →Ingredients
4 servings
For the chorizo
- 1 lb ground pork
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp ground black pepper
- ½ tsp salt
- 1 tbsp apple cider vinegar
For the hash
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium red bell pepper, diced
- 3 tbsp avocado oil, divided
- ½ tsp salt, plus more to taste
For the eggs
- 4–8 large eggs
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
In a large bowl, combine the ground pork with the smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne, black pepper, salt, and apple cider vinegar. Mix with your hands until the spices are evenly distributed throughout the meat.
- 2
Heat 1 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 7–9 minutes until cooked through with no pink remaining and the edges are lightly browned, reaching 160°F (71°C) on an instant-read thermometer. Transfer the cooked chorizo to a plate and set aside, leaving any rendered fat in the pan.
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