Cinnamon Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. The chorizo is made entirely from scratch using ground pork and a bold blend of smoked paprika, cumin, oregano, and cayenne — which means you control every single ingredient and can skip the store-bought sausage that often hides unwanted spices like cinnamon in its seasoning blend. Sweet potato cubes get caramelized in a cast iron skillet until golden and tender, soaking up all that rendered pork fat and smoky flavor along the way. Red bell pepper adds a pop of sweetness and freshness that balances the heat from the cayenne beautifully. Eggs are nestled right into the hash and cooked to a soft, runny yolk finish, turning this into a complete and satisfying meal without any extra dishes. A handful of fresh cilantro and creamy avocado slices on top bring it all together with brightness and richness. Whether you're meal-prepping for the week or feeding a hungry table on a lazy weekend morning, this hash delivers serious flavor with zero compromise.
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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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