Xanthan Gum Free Whole30 Chorizo Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet dish brings together caramelized sweet potatoes, a deeply spiced homemade chorizo, and perfectly nestled eggs all in one cast iron pan. The chorizo is built entirely from ground pork and a bold lineup of spices — smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into it with zero mystery additives or stabilizers. That matters a lot when you're avoiding thickeners and binders that sneak into store-bought sausages and processed meats. The sweet potatoes get a proper sear in avocado oil, developing golden, caramelized edges that make them anything but an afterthought. Red bell pepper adds a pop of sweetness and brightness that balances the heat from the cayenne. Eggs cook right in the hash, soaking up all those rendered fats and spices as they set — it's a one-pan situation that feels indulgent but is completely clean. Finish with sliced avocado and fresh cilantro and you've got a meal that looks like it came from a weekend brunch spot, made entirely on your own terms.
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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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