Whole 30 Whole30 Chorizo Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Whole 30 Whole30 Chorizo Sweet Potato Hash

This skillet is the kind of breakfast that makes you forget you're eating clean — smoky, spiced, and deeply satisfying from the very first bite. Ground pork gets seasoned from scratch with smoked paprika, cumin, oregano, and a splash of apple cider vinegar, building a bold homemade chorizo that puts the store-bought stuff to shame (and sidesteps any questionable additives in the process). Caramelized sweet potato cubes and diced red bell pepper round out the base, giving you natural sweetness and color that make the whole pan look as good as it tastes. Eggs are nestled right into the hash and cooked in the same cast iron skillet, so cleanup is minimal and the whole thing comes together in one satisfying pan. It serves four, making it just as practical for a weekend family brunch as it is for meal-prepping a week of hearty breakfasts. Finish it with sliced avocado and fresh cilantro if you have them — they add a cool, creamy contrast that takes the dish over the top.

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Ingredients

4 servings

For the chorizo

1 lb ground pork
Private Selection Natural Duroc Ground Pork Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
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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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