Paraben Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet dish brings together spiced ground pork, caramelized sweet potatoes, and soft-cooked eggs in one satisfying pan. 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 every bite. That matters a lot when you're navigating ingredient lists, since store-bought sausages and spice blends often contain preservatives and additives that are hard to spot. Here, every component is whole, recognizable, and clean by design. The cast iron method is what makes this dish so craveable: the sweet potatoes get genuinely golden and caramelized rather than steamed soft, and the chorizo fat left in the pan adds depth to every layer that follows. Eggs are nestled right into the hash and cooked to a just-set finish, making this a complete, protein-rich meal with minimal cleanup. A handful of fresh cilantro and creamy sliced avocado on top pull everything together beautifully, though the hash holds its own without them. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in the rotation.
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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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