Cashew Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet dish is the kind of breakfast-for-any-meal that earns a permanent spot in your rotation. The chorizo is made entirely from scratch — ground pork seasoned with smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into it, with zero mystery fillers or hidden ingredients to worry about. Caramelized sweet potato cubes and tender red bell pepper bring natural sweetness and a little char that plays beautifully against the bold, spiced meat. Eggs are nestled right into the hash and cooked in the same cast iron skillet, which means fewer dishes and maximum flavor absorption from all that rendered fat and seasoning left behind. Sliced avocado and fresh cilantro on top take it from satisfying to genuinely craveable. Everything here is whole, recognizable, and naturally free from tree nuts of any kind — no swaps or substitutions needed. It's the kind of one-pan meal that looks impressive but comes together with straightforward technique and pantry-friendly spices.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!