Smoky, hearty, and packed with color, this skillet hash is the kind of one-pan meal that makes weeknight dinners feel like a real event. 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 fillers, no grain-based binders, just pure bold flavor. Sweet potato cubes go into the same cast iron skillet and get left alone long enough to develop those golden, caramelized edges that make all the difference. Red bell pepper adds a pop of sweetness and crunch before everything comes back together in one cohesive, satisfying pan. Eggs are nestled right into the hash and cooked to a just-set finish, so every bite gets a little of that rich, runny yolk. It's the kind of dish that works just as well for a lazy Sunday brunch as it does for a fast weeknight dinner. Finish it with sliced avocado and fresh cilantro and it looks almost too good to eat — almost.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
