Artificial Food Coloring Free Cilantro-Lime Sweet Potato Egg Hash
Bright, earthy, and deeply satisfying, this skillet hash is built entirely from whole, unprocessed ingredients — which means every color you see comes straight from the food itself. The deep orange of the sweet potatoes, the red of the bell pepper, the golden tint from turmeric and smoked paprika — it's all completely natural, no dyes or synthetic additives anywhere in the pan. That matters more than you might think, since packaged spice blends and store-bought shortcuts can quietly sneak artificial colorings into otherwise clean meals. Here, every spice is listed and accounted for, so you know exactly what you're eating. The technique is just as appealing as the ingredient list. Sweet potato cubes get a proper sear in a cast iron skillet until they're golden and caramelized, then eggs are nestled right into the hash and steamed to your preferred doneness — runny or fully set, your call. A hit of fresh lime juice and a shower of cilantro at the end cuts through the richness and makes the whole thing taste alive. Sliced avocado on the side takes it over the top if you're feeling it. It's the kind of one-pan meal that looks impressive but comes together with almost no fuss.
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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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