Caffeine Free Whole30 Chorizo Sweet Potato Hash
This smoky, hearty skillet is the kind of breakfast that makes you want to get out of bed — bold homemade chorizo, caramelized sweet potato cubes, and jammy eggs all cooked together in one cast iron pan. The chorizo is built from scratch using ground pork and a punchy blend of smoked paprika, cumin, oregano, and cayenne, so you know exactly what's going into it — no mystery fillers, no additives, no caffeine-containing ingredients hiding in a store-bought sausage blend. Sweet potatoes bring natural sweetness and satisfying heft, while the red bell pepper adds a pop of color and a little brightness to balance all that savory depth. Everything comes together in the same skillet, which means less cleanup and more of those crispy, caramelized bits that make a hash worth eating. Finishing with eggs nestled right into the pan keeps things simple and protein-packed without any extra steps. A handful of fresh cilantro and a few slices of creamy avocado on top take it from weekday fuel to something you'd genuinely be proud to serve guests.
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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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