Seed Oil Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet meal is the kind of breakfast-for-any-meal that genuinely earns its place in the weekly 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 industrial shortcuts. Avocado oil does all the heavy lifting in the pan, giving the sweet potato cubes that gorgeous caramelized crust without any refined or highly processed seed oils in sight. That's the quiet win here: the fat source is clean and stable at high heat, which is exactly what you want when you're getting a proper sear on those sweet potatoes. The red bell pepper adds a pop of sweetness and crunch, and the eggs nestled right into the hash mean the whole thing comes together in one cast iron skillet with minimal cleanup. Finish it with sliced avocado and a handful of fresh cilantro and you've got something that looks like it took way more effort than it did. It's the kind of satisfying, no-compromise meal that makes eating this way feel genuinely easy.
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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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