Citric Acid Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. The homemade chorizo is the real star — ground pork seasoned with smoked paprika, cumin, oregano, and a splash of apple cider vinegar gives you all that bold, spiced flavor without relying on any store-bought sausage that might sneak in unwanted additives. That matters a lot when you're avoiding citric acid, which shows up as a preservative in a surprising number of packaged meats and processed seasonings. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. The sweet potatoes get properly caramelized in a cast iron skillet, building a golden crust that makes them anything but an afterthought, while the red bell pepper adds a pop of sweetness and crunch. Eggs nestled right into the hash and cooked to a just-set finish pull the whole thing together into a complete, satisfying meal. Finish it with sliced avocado and fresh cilantro and you've got something that looks and tastes like it came from a brunch spot — no shortcuts, no compromises.
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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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