Soy Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet dish is the kind of one-pan meal that makes you genuinely excited to get out of bed in the morning. 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 hidden additives that can sneak soy into store-bought sausage. Caramelized sweet potato cubes and sweet red bell pepper round out the base, giving you that satisfying mix of crispy edges and tender centers that makes a hash so craveable. Eggs are nestled right into the skillet and cooked to a just-set finish, turning this into a complete, protein-rich meal without dirtying a second pan. Avocado oil keeps everything soy-free from start to finish, and the optional sliced avocado and fresh cilantro on top add a cool, creamy contrast to all that warm spice. It works just as well for a lazy weekend brunch as it does for a weeknight dinner when you want something filling but not fussy.
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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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