Rice Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet dish is the kind of one-pan meal that makes weeknight cooking feel effortless. 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, no mystery fillers or grain-based binders to worry about. Sweet potato cubes get caramelized low and slow in a cast iron skillet until they're golden on the outside and tender all the way through, giving you that satisfying, starchy base without a single grain in sight. Diced red bell pepper adds a pop of sweetness and crunch, and the whole thing comes together in one pan before eggs are nestled right into the hash and cooked to a perfectly runny yolk. It's the kind of breakfast-for-any-meal dish that genuinely fills you up. Finish it with sliced avocado and fresh cilantro and it looks almost too good to eat — almost.
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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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