Breastfeeding Friendly Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with real-food ingredients, this skillet hash is the kind of meal that genuinely satisfies — whether you're feeding a hungry household or just need something substantial to power through a long day of nursing. Sweet potatoes bring natural carbohydrates and a gentle sweetness that balances the bold, spiced pork, while eggs nestled right into the hash add a solid hit of protein and choline, a nutrient that matters a lot during breastfeeding. The homemade chorizo is seasoned from scratch with smoked paprika, cumin, oregano, and a splash of apple cider vinegar, so you know exactly what's going into every bite — no mystery fillers or additives from a store-bought package. Red bell pepper adds color and a boost of vitamin C, and the optional avocado on top brings healthy fats that support both you and your baby. Everything comes together in one cast iron skillet, which means fewer dishes and a faster cleanup when you're already running low on time and energy. It's the kind of nourishing, no-fuss cooking that makes the postpartum season feel a little more manageable.
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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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