Dairy Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet meal is the kind of breakfast-for-any-meal that actually keeps you full. 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 dairy fillers or additives. Sweet potato cubes get caramelized low and slow in a cast iron skillet until golden and tender, then come together with red bell pepper and that homemade chorizo for a combination that's deeply savory and just a little smoky-spicy. Eggs are nestled right into the hash and cooked in the same pan, which means fewer dishes and a gorgeous one-skillet presentation. Sliced avocado and fresh cilantro on top add a cool, creamy contrast that rounds everything out beautifully. It's the kind of recipe that feels indulgent but is built entirely from whole, clean ingredients — no swaps, no substitutions needed.
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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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