Low Sugar Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of breakfast that makes you want to wake up early — caramelized sweet potato cubes, jammy eggs nestled right into the pan, and a bright finish of fresh lime juice and cilantro that pulls everything together. Every ingredient here is whole and straightforward, so there's no need to scan labels or second-guess what's hiding in a sauce or seasoning blend. The natural sweetness of the sweet potatoes does all the heavy lifting, meaning nothing extra needs to be added to make this dish feel satisfying and a little indulgent. Smoked paprika, cumin, and turmeric build a warm, earthy backbone that makes the whole kitchen smell incredible while it cooks. The cast iron skillet method gives the potatoes those crispy, golden edges that are genuinely hard to stop eating. Sliced avocado and extra lime wedges on the side round it out into a complete, colorful meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 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
- 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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