Nutmeg Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and built entirely from whole ingredients, this skillet hash is the kind of meal that works just as well for a lazy weekend brunch as it does for a weeknight dinner when you need something satisfying fast. The chorizo is made from scratch using ground pork and a bold lineup of smoked paprika, cumin, oregano, and cayenne — so you know exactly what's going into it, with zero mystery spice blends or hidden additives to second-guess. That matters a lot when you're avoiding certain spices, because pre-seasoned sausages and store-bought chorizo are notorious for sneaking in unexpected ingredients. Everything here is clean and straightforward, which is exactly the point. The sweet potatoes get properly caramelized in a cast iron skillet, developing golden edges that add a subtle sweetness against all that savory, spiced pork. Eggs are nestled right into the hash and cooked in the same pan, so cleanup is minimal and the whole thing comes together beautifully in one skillet. Finish it with sliced avocado and fresh cilantro and you've got a dish that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!