Low Sodium Cilantro-Lime Sweet Potato Egg Hash

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Cilantro-Lime Sweet Potato Egg Hash

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Ingredients

4 servings

3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground turmeric
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
4–6 large eggs
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (about 1 lime)

For serving

1 avocado, sliced (optional)
lime wedges, for serving (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with ¼ tsp of the salt, and cook undisturbed for 5 minutes, until the undersides are golden and beginning to crisp. Stir and continue cooking for another 5–6 minutes, stirring occasionally, until the cubes are tender when pierced with a fork and browned on most sides. Transfer to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.

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