Artificial Flavors Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet hash is the kind of one-pan meal that makes waking up early feel completely worth it. The chorizo is built from scratch using ground pork and a bold lineup of real spices — smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into every bite without relying on any store-bought sausage that might sneak in unwanted additives. That homemade approach is what makes this recipe such a smart move for anyone trying to keep their plate free from artificial flavoring agents, which tend to hide in pre-seasoned meats and packaged shortcuts. Sweet potato cubes get a proper sear in avocado oil until they're caramelized and tender, then red bell pepper adds a pop of sweetness and crunch before everything comes back together in the pan. Eggs are nestled right into the hash and cooked to a soft, runny finish under a lid, turning this into a complete, satisfying meal with minimal cleanup. Fresh cilantro and sliced avocado on top bring brightness and creaminess that round out every forkful. It's the kind of dish that looks impressive straight from the cast iron but comes together with nothing more than whole, recognizable ingredients.
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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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