Shellfish Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this cast iron skillet meal is the kind of breakfast-for-any-meal that earns a permanent spot in your weekly rotation. 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. Sweet potato cubes go into the same skillet and get left alone long enough to develop that golden, caramelized crust that makes all the difference between good hash and great hash. Red bell pepper adds a pop of sweetness and brightness right before everything comes back together in one pan. Eggs are nestled directly into the hash and cooked under a lid until the whites are just set, so every serving comes with a built-in protein boost. A handful of fresh cilantro and a few slices of creamy avocado on top take it from weekday fuel to something you'd genuinely be proud to put on the table. It's a complete, satisfying meal that happens to be completely free of shellfish and any of the processed shortcuts that usually sneak into store-bought versions.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!