MSG 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 mystery seasonings or flavor enhancers hiding in a store-bought package. That homemade spice blend is what makes this dish sing, delivering deep, bold flavor without relying on anything processed. Sweet potato cubes get caramelized in a cast iron skillet until golden and tender, then come together with red bell pepper and that crumbled chorizo for a hash that's genuinely satisfying. Eggs are nestled right into the pan and cooked to your liking, making this a complete, one-skillet meal with minimal cleanup. Sliced avocado and fresh cilantro on top add a cool, creamy contrast that ties everything together beautifully. It's the kind of recipe that looks impressive but comes together with straightforward technique and real, whole ingredients.
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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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