Brazil Nut Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. Ground pork gets hand-mixed with smoked paprika, cumin, oregano, and a splash of apple cider vinegar to build a deeply spiced homemade chorizo — no mystery additives, no store-bought shortcuts needed. Sweet potato cubes go into the same cast iron skillet and get left alone long enough to develop those golden, caramelized edges that make all the difference. Red bell pepper adds a pop of sweetness and crunch before everything comes back together in one fragrant, sizzling pan. Eggs are nestled right into the hash and cooked under a lid until the whites are just set, so every serving comes with a built-in protein boost. Optional sliced avocado and fresh cilantro on top take it from weeknight dinner to something that genuinely looks impressive. Every ingredient here is naturally free from tree nuts of any kind, so you can dig in without scanning a single label.
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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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