Smoky, hearty, and loaded 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 zero mystery fillers or grain-based binders to worry about. Sweet potato cubes get cooked low and slow in a cast iron skillet until they're caramelized and fork-tender, building a deeply savory base that pairs perfectly with the spiced pork and sweet red bell pepper. Eggs are nestled right into the hash and cooked in the same pan, which means fewer dishes and a gorgeous, restaurant-worthy presentation straight from the skillet. A handful of fresh cilantro and creamy sliced avocado on top bring brightness and richness that round out every bite. It's the kind of one-pan meal that feels indulgent but is built entirely from whole, clean ingredients you can feel good about.
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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.
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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