Lupin Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and built entirely from whole ingredients, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. The chorizo is made from scratch by blending ground pork with smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into it, with no fillers or mystery additives to worry about. That matters a lot when you're navigating store-bought sausages, which often sneak in legume-based binders or extenders that can be hard to spot on a label. Sweet potatoes get caramelized low and slow in a cast iron skillet until they're golden and tender, soaking up all that rendered chorizo fat for incredible depth of flavor. Red bell pepper adds a pop of color and a little sweetness that balances the heat from the cayenne beautifully. Eggs are nestled right into the hash and cooked to a soft, runny finish, making this a complete and satisfying meal straight from the pan. Finish it with sliced avocado and fresh cilantro and you've got something that looks impressive but comes together with almost no fuss.
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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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