Artificial Flavors Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, warm spices, jammy eggs, and a bright hit of fresh lime — this is the kind of breakfast that makes you want to wake up early on a weekend. Every single ingredient here is a whole, recognizable food: no flavor packets, no seasoning blends with mystery additives, just cumin, smoked paprika, turmeric, and garlic doing all the heavy lifting. That matters more than it sounds, because a lot of convenient hash or skillet meal shortcuts lean on processed spice mixes or sauces that sneak in synthetic flavoring you never asked for. Here, you control everything from the first sizzle of olive oil to the final squeeze of lime. The technique is straightforward — get the sweet potatoes golden and a little crispy before building the rest of the hash around them, then nestle the eggs right into the pan so they cook in all that savory goodness. Fresh cilantro and lime juice at the end add a pop of brightness that no artificial flavoring could replicate. Serve it straight from the skillet with avocado if you have one on hand, and you've got a genuinely satisfying meal that's as clean as it is delicious.
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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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