Macadamia Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. The chorizo is built from scratch using ground pork and a bold blend of smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into every bite, with no mystery ingredients to second-guess. Sweet potato cubes get caramelized low and slow in a cast iron skillet until they're golden on the outside and tender all the way through, while red bell pepper adds a pop of sweetness and crunch. Everything comes together in the same pan before eggs are nestled right into the hash and cooked to a perfectly set white with a still-runny yolk. Sliced avocado and fresh cilantro on top take it from satisfying to genuinely stunning. It's the kind of dish that works just as well for a lazy Sunday brunch as it does for a fast, filling dinner — and since every ingredient is whole and straightforward, you can cook it with total confidence.
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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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