Artificial Food Coloring Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color from sweet potatoes and red bell pepper, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. The chorizo is made entirely from scratch — ground pork seasoned with smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into it without relying on store-bought sausage that often hides dyes or questionable additives in its ingredient list. Sweet potatoes get properly caramelized in a cast iron skillet until golden and tender, giving you that satisfying crispy-edge texture that makes hash worth eating. Eggs are nestled right into the pan and cooked to a soft, runny yolk finish, turning this into a complete, protein-packed meal with zero extra dishes. Fresh cilantro and creamy avocado slices on top bring brightness and richness that round everything out beautifully. Every single ingredient here is whole and recognizable, which means no synthetic colors, no mystery fillers, and no label-reading anxiety — just real food that happens to taste incredible.
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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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