Gelatin Free Whole30 Chorizo Sweet Potato Hash
This smoky, satisfying skillet is the kind of meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. The chorizo is made entirely from scratch using ground pork and a bold blend of smoked paprika, cumin, oregano, and cayenne — so you know exactly what's going into it, with no mystery fillers or additives to worry about. That matters more than you might think, since many store-bought sausages and seasoning blends sneak in unexpected ingredients that can be hard to vet. Here, everything is clean and straightforward. The sweet potatoes get properly caramelized in a cast iron skillet, building up those golden, crispy edges that make hash so craveable, while the red bell pepper adds a pop of color and a little sweetness to balance the heat. Eggs are nestled right into the hash and cooked to a soft, runny yolk finish — no extra pan, no fuss. A handful of fresh cilantro and creamy avocado slices on top take it from good to genuinely great.
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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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