Citrus Free Whole30 Chorizo Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Citrus Free Whole30 Chorizo Sweet Potato Hash

Smoky, hearty, and packed with color, this skillet dish is the kind of one-pan meal that makes weeknight cooking feel effortless. The homemade chorizo is built from ground pork and a bold spice blend — smoked paprika, cumin, oregano, and a touch of cayenne — with apple cider vinegar doing the heavy lifting in place of any citrus juice or zest, so the flavor stays bright and tangy without a drop of orange or lime. That small swap is what makes this work so well for anyone navigating a citrus-free lifestyle, since store-bought chorizo and many spice blends can sneak in citrus-derived ingredients you'd never expect. Sweet potato cubes get caramelized in a cast iron skillet until golden and tender, then come together with red bell pepper and the crumbled chorizo for a deeply satisfying base. Eggs are nestled right into the hash and cooked to a soft, runny yolk that ties everything together when it breaks. A handful of fresh cilantro and creamy avocado slices on top make it feel like something you'd order at a brunch spot — except you made it at home in one pan.

About Fig

Fig 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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
See all

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!