Tree Nut Free Whole30 Chorizo Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Tree Nut Free Whole30 Chorizo Sweet Potato Hash

Smoky, hearty, and packed with color, this skillet dish brings together caramelized sweet potatoes, vibrant red bell pepper, and deeply spiced homemade chorizo in one satisfying pan. 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 additives or hidden fillers. That matters a lot when you're navigating packaged sausages, which can sometimes contain unexpected ingredients that don't fit a clean-eating approach. The sweet potatoes get a proper sear in a cast iron skillet, developing golden, caramelized edges that make each bite genuinely crave-worthy rather than just wholesome. Eggs are nestled right into the hash and cooked to a soft, runny finish, turning this into a complete one-pan meal that feels indulgent without straying from the plan. Sliced avocado and fresh cilantro on top add a cool, creamy contrast that pulls everything together beautifully. Whether you're meal-prepping for the week or feeding a hungry table on a weekend morning, this is the kind of recipe that earns a permanent spot in the rotation.

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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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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