Emulsifier Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet dish brings together spiced ground pork, caramelized sweet potatoes, and soft-cooked eggs in one satisfying pan. Making your own chorizo from scratch is the real secret here — ground pork gets loaded with smoked paprika, cumin, oregano, and a splash of apple cider vinegar, so you know exactly what's going into every bite. Store-bought chorizo and many processed sausages are notorious for sneaking in additives and emulsifiers, but blending your own spice mix takes all of that off the table entirely. The sweet potatoes get a proper sear in avocado oil until they're golden and caramelized at the edges, which gives the hash that irresistible texture you'd expect from a diner-style breakfast — no shortcuts needed. Red bell pepper adds a pop of sweetness and brightness, and the eggs finish right in the pan, nestled into little wells so everything comes together in one skillet with minimal cleanup. A handful of fresh cilantro and a few slices of creamy avocado on top make it feel like a full, restaurant-worthy plate. It's the kind of meal that works just as well for a lazy weekend brunch as it does for a meal-prep Sunday when you want dinners sorted for the week.
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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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