Celery Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with bold flavor, this skillet hash is the kind of one-pan meal that makes weeknight dinners feel effortless. 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 no mystery fillers or hidden ingredients to worry about. Sweet potato cubes get caramelized in a cast iron skillet until golden and tender, then come together with diced red bell pepper and that deeply spiced pork for a combination that's genuinely hard to stop eating. Eggs are nestled right into the hash and cooked to a soft, runny yolk finish, turning this into a complete, satisfying meal without any extra dishes. Sliced avocado and fresh cilantro on top add a cool, creamy contrast that ties everything together beautifully. It works just as well for a lazy weekend brunch as it does for a quick dinner, and the cast iron keeps everything warm right at the table.
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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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