Chicken Free Whole30 Chorizo Sweet Potato Hash
This smoky, satisfying skillet is the kind of breakfast that makes you genuinely excited to get out of bed. Ground pork gets hand-mixed with smoked paprika, cumin, oregano, and a splash of apple cider vinegar to build a deeply spiced homemade chorizo — no mystery ingredients, no fillers, just bold flavor you control from the start. Sweet potato cubes go into the same cast iron skillet and get left alone long enough to caramelize into golden, fork-tender bites that hold their own against all that savory pork. Red bell pepper adds a pop of color and a little sweetness, and then eggs are nestled right into the hash and cooked under a lid until the whites are set and the yolks are exactly how you like them. Everything comes together in one pan, which means less cleanup and more time enjoying a plate topped with creamy avocado and fresh cilantro. It's a complete, nourishing meal that works just as well for a lazy weekend brunch as it does for weekday meal prep.
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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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