Walnut Free Whole30 Chorizo Sweet Potato Hash
This smoky, satisfying skillet is the kind of 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. Caramelized sweet potato cubes and sweet red bell pepper round out the hash with color and natural sweetness, all cooked in the same cast iron skillet for maximum flavor and minimal cleanup. Eggs are nestled right into the finished hash and steamed to a perfect set, making this a true one-pan meal that feels like serious comfort food. For anyone navigating tree nut concerns, the entire ingredient list is naturally free of walnuts and walnut-derived oils, so there's nothing to swap or second-guess. Finish it with sliced avocado and a handful of fresh cilantro and you've got a plate that looks as good as it tastes.
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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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