Almond Free Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of breakfast that makes you want to linger at the table — smoky, bright, and deeply satisfying all at once. Sweet potato cubes get crisped up in olive oil until golden and caramelized, then come together with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric. Eggs are nestled right into the hash and cooked to your liking, so every bite has that perfect combination of creamy yolk and hearty vegetable base. A finishing hit of fresh lime juice and chopped cilantro lifts the whole dish with a citrusy, herby brightness that keeps it from feeling heavy. For anyone navigating tree nut allergies, this recipe is naturally in the clear — every ingredient is straightforward, whole-food, and easy to verify at the store without scanning labels for hidden almond flour or nut-based oils. The cast iron skillet does all the heavy lifting, building real flavor through browning and layering rather than relying on anything processed. Sliced avocado on the side adds richness if you want it, making this a complete, nourishing 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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