Pecan Free Whole30 Chorizo Sweet Potato Hash
This smoky, satisfying skillet is the kind of breakfast that makes you genuinely excited to get out of bed. Ground pork gets hand-mixed with smoked paprika, cumin, oregano, and a splash of apple cider vinegar to build a deeply spiced homemade chorizo — no mystery ingredients, no fillers, just bold flavor you control from the start. Caramelized sweet potato cubes and tender red bell pepper round out the base, giving you that perfect balance of savory, slightly sweet, and a little heat from the cayenne. Eggs are nestled right into the hash and cooked in the same cast iron skillet, so cleanup stays minimal and every component picks up that gorgeous rendered fat from the pork. Fresh cilantro and creamy avocado slices on top take it from weekday fuel to something you'd genuinely be proud to serve guests. Because everything is built from whole, single-ingredient foods, there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts — what you see in the bowl is exactly what went into the pan. It's a one-skillet meal that works just as well for a lazy Sunday brunch as it does for a meal-prep session early in the week.
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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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