Nitrate & Nitrite Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet hash is the kind of one-pan meal that makes weekend mornings feel worth getting out of bed for. 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 zero mystery curing agents or preserved meats to worry about. That matters a lot when you're avoiding nitrates and nitrites, since conventional chorizo and sausage are among the most common offenders hiding them. Caramelized sweet potato cubes and diced red bell pepper round out the base with natural sweetness and a little crunch, while eggs nestled right into the hash and cooked to a just-set finish make it a genuinely complete meal. The cast iron skillet does serious work here, building a golden crust on the potatoes that you simply can't fake. Finish it with sliced avocado and fresh cilantro and it looks as good as it tastes — the kind of dish you'd happily serve to guests without mentioning a single dietary detail.
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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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