Beef Free Whole30 Chorizo Sweet Potato Hash
This smoky, satisfying skillet is built entirely around ground pork, so it delivers all the bold, spiced flavor of chorizo without any beef in sight. The homemade sausage blend — smoked paprika, cumin, cayenne, and a splash of apple cider vinegar — comes together in minutes and tastes far more complex than anything you'd grab off a store shelf. Caramelized sweet potato cubes and sweet red bell pepper round out the hash with color, natural sweetness, and just enough char from the cast iron to make every bite interesting. Eggs are nestled right into the pan and cooked to a just-set finish, turning this into a complete, protein-packed meal with barely any extra dishes. A handful of fresh cilantro and creamy avocado slices on top bring it all home. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner when you need something hearty and wholesome on the table fast.
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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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