Mustard Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet dish is the kind of one-pan meal that earns a permanent spot in your weekend 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 hidden spice blends or condiments to second-guess. That matters a lot when you're navigating a mustard sensitivity, since store-bought sausages and pre-mixed seasonings are notorious for sneaking it in. The sweet potatoes get a proper sear in a cast iron skillet until they're caramelized and fork-tender, then the bell pepper goes in for a little sweetness and crunch before everything comes back together. Eggs are nestled right into the hash and cooked to a soft, runny yolk finish — no extra pan, no fuss. Sliced avocado and fresh cilantro on top make it feel like something you'd order at a brunch spot, except you made it at home and you know it's completely safe to eat.
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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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