Ginger Free Whole30 Chorizo Sweet Potato Hash
This smoky, satisfying skillet is the kind of one-pan meal that earns a permanent spot in your weekly rotation. Caramelized sweet potato cubes, a deeply spiced homemade chorizo, sweet red bell pepper, and runny eggs all come together in a cast iron skillet for something that feels indulgent but is completely clean. Making the chorizo from scratch with ground pork and pantry spices like smoked paprika, cumin, and oregano means you control every single ingredient — no mystery seasonings, no fillers, and crucially, no ginger hiding in a store-bought sausage blend. That matters more than people realize, since pre-made chorizo and spice mixes are common culprits for sneaking in unexpected ingredients. The apple cider vinegar in the meat mixture adds a subtle brightness that ties all the bold flavors together without any heat-forward sharpness. Finished with optional sliced avocado and fresh cilantro, this hash is as visually impressive as it is delicious straight from the pan.
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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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