Turkey Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet hash is the kind of one-pan meal that makes weekend mornings feel worth getting out of bed for. The chorizo is made entirely from scratch using ground pork and a bold blend of smoked paprika, cumin, cayenne, and apple cider vinegar — so you know exactly what's in it, with zero mystery fillers or processed meats to second-guess. Sweet potato cubes get caramelized in a cast iron skillet until golden and tender, then come together with red bell pepper and that deeply spiced pork for a combination that's genuinely hard to stop eating. Eggs are nestled right into the hash and cooked to a just-set finish, making this a complete, satisfying meal with minimal cleanup. Sliced avocado and fresh cilantro on top add a cool, creamy contrast that pulls the whole thing together beautifully. It's the kind of recipe that looks impressive but comes together in a single skillet with straightforward steps anyone can follow.
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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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