Carrageenan Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet dish brings together caramelized sweet potatoes, vibrant red bell pepper, and deeply spiced homemade chorizo in one satisfying pan. Making your own chorizo from ground pork and a blend of smoked paprika, cumin, oregano, and apple cider vinegar means you control exactly what goes into it — no mystery additives, no processed sausage with questionable fillers or stabilizers hiding on the label. That matters a lot when you're avoiding carrageenan, which often sneaks into pre-made meat products and dairy-based ingredients under names most people don't recognize. Everything here is whole, real food: sweet potatoes crisped in avocado oil, bell pepper softened until fragrant, and eggs nestled right into the hash and cooked to a just-set finish. The cast iron skillet does all the heavy lifting, building up gorgeous caramelization on the potatoes that you simply can't rush — and absolutely shouldn't skip. Finish it with sliced avocado and a handful of fresh cilantro and you've got a complete meal that looks like it came from a brunch spot but came entirely from your own kitchen.
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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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