BHA & BHT Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet hash is the kind of one-pan meal that makes breakfast feel worth getting out of bed for. The chorizo is made entirely from scratch — ground pork blended with smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into it, with no mystery preservatives or packaged seasoning blends to second-guess. That matters a lot when you're avoiding synthetic additives like BHA and BHT, which tend to sneak into pre-made sausages and spice mixes at the grocery store. Sweet potato cubes get a proper sear in avocado oil until they're caramelized and fork-tender, while red bell pepper adds a pop of sweetness and crunch. Eggs are nestled right into the hash and cooked in the same cast iron skillet, making cleanup minimal and the whole thing feel like a proper, satisfying meal. A handful of fresh cilantro and creamy sliced avocado on top take it from simple to genuinely impressive. Whether you're meal-prepping for the week or feeding a hungry table on a weekend morning, this is the kind of clean, flavorful cooking that never feels like a compromise.
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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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