Turmeric Free Whole30 Chorizo Sweet Potato Hash
This skillet is the kind of breakfast that makes you want to wake up early — smoky, savory homemade chorizo piled over caramelized sweet potatoes, blistered red bell pepper, and eggs cooked right in the pan. Building the chorizo from scratch with smoked paprika, cumin, oregano, and a splash of apple cider vinegar means you control every single ingredient, which is exactly the point when store-bought sausage blends so often sneak in unexpected spices. Many commercial chorizo and spice blends rely on turmeric as a filler or color booster, so mixing your own seasoning here is a genuinely smart move. The cast iron skillet does serious work — it gets those sweet potato cubes golden and caramelized on the outside while keeping them tender all the way through, and the rendered pork fat left in the pan adds another layer of depth to the whole dish. Cracking the eggs directly into the hash and covering the skillet to finish them is a low-effort trick that keeps everything in one pan and the yolks perfectly jammy. Sliced avocado and fresh cilantro on top bring a cool, creamy contrast that ties the whole thing together beautifully.
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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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