Coconut Free Whole30 Chorizo Sweet Potato Hash
This smoky, satisfying skillet is the kind of meal that works just as hard for a lazy weekend brunch as it does for a quick weeknight dinner. 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 zero mystery ingredients or hidden additives. Sweet potato cubes get cooked low and slow in a cast iron skillet until they're caramelized and fork-tender, soaking up all that rendered chorizo fat for incredible depth of flavor. Red bell pepper adds a pop of color and a gentle sweetness that balances the heat from the cayenne beautifully. Eggs are nestled right into the hash and cooked to a soft, runny finish in the same pan, keeping cleanup minimal and the whole dish cohesive. Fresh cilantro and creamy sliced avocado on top take it from hearty to genuinely impressive. Everything here is built from whole, straightforward ingredients — no sauces, no packaged shortcuts — which makes it a reliable go-to when you want something bold and nourishing without second-guessing the label on a single thing.
About FigFig 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
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!