Gut Friendly 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 and satisfied for hours. The homemade chorizo is the real star here — ground pork seasoned with smoked paprika, cumin, oregano, and a splash of apple cider vinegar gives you bold, deeply spiced flavor without any of the fillers or additives hiding in store-bought sausage. Sweet potatoes bring natural sweetness and a caramelized crust when cooked low and slow in a cast iron skillet, making every bite a little different from the last. Red bell pepper adds brightness and a gentle crunch that balances the richness of the pork and eggs beautifully. Everything comes together in one pan, which means less cleanup and more time actually enjoying your food. Topping it with creamy avocado and fresh cilantro pulls the whole dish together and adds healthy fat that supports a happy, well-nourished gut. It's the kind of wholesome, ingredient-forward cooking that makes eating clean feel genuinely exciting rather than like a compromise.
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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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