Honey Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet dish is the kind of breakfast-for-any-meal that earns a permanent spot in your rotation. 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 no sweeteners or mystery additives hiding in a store-bought casing. Sweet potato cubes get caramelized in a cast iron skillet until golden and tender, picking up all that rendered fat and spice left behind by the pork, which means every bite is layered with deep, savory flavor. Red bell pepper adds a pop of sweetness and brightness that balances the heat from the cayenne without tipping the dish into anything sugary. Eggs are nestled right into the hash and cooked in the same pan, making this a genuinely one-skillet meal with minimal cleanup. Fresh cilantro and creamy avocado on top are optional, but they take the whole thing from satisfying to seriously impressive. Whether you're meal-prepping for the week or feeding a hungry table on a Sunday morning, this hash delivers every time.
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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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