Wheat Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet dish is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. 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 grain-based binders. Sweet potato cubes get caramelized in a cast iron skillet until golden and tender, picking up all that rendered chorizo fat for incredible depth of flavor. Red bell pepper adds a pop of sweetness and crunch, and the whole thing comes together before eggs are nestled right into the hash and cooked to a perfectly runny yolk. It's naturally free of wheat and gluten without any substitutions or workarounds — just real, whole ingredients doing all the heavy lifting. Finish it with sliced avocado and fresh cilantro and you've got a breakfast or brunch that looks like it came from a restaurant but came straight from your stovetop.
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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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