Yeast Free Whole30 Chorizo Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Yeast Free Whole30 Chorizo Sweet Potato Hash

Smoky, hearty, and packed with color, this skillet dish brings together homemade spiced pork, caramelized sweet potatoes, and soft-cooked eggs in one satisfying pan. 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, no mystery fillers or store-bought sausage blends to second-guess. That matters a lot when you're avoiding yeast, since commercial sausages and spice packets can hide unexpected fermented or yeast-derived additives. Sweet potatoes get a proper sear in a cast iron skillet until they're golden and caramelized at the edges, which gives the whole hash a depth of flavor that feels anything but restrictive. Red bell pepper adds a pop of sweetness and crunch, and the eggs are nestled right into the hash and cooked in the same pan — fewer dishes, more flavor. Finish it with fresh cilantro and creamy avocado slices for a meal that looks as good as it tastes. Whether you're serving it for a weekend brunch or a weeknight dinner, this is the kind of recipe that makes clean eating genuinely exciting.

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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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Dynamic Health Organic Apple Cider Vinegar with Mother Mantova Organic Apple Cider Vinegar Unfiltered
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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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