Beef Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, warm spices, jammy eggs, and a bright hit of lime — this hash is the kind of one-pan meal that makes you genuinely excited to get out of bed in the morning. The sweet potatoes are cooked in two stages so they develop real golden edges before getting folded back in with sautéed onion, red bell pepper, and a fragrant bloom of cumin, smoked paprika, and turmeric. Eggs are nestled right into the hash and steamed under a lid until the whites are set and the yolks are exactly where you want them — runny or fully cooked, your call. A squeeze of fresh lime juice and a handful of cilantro go on at the very end, cutting through the richness and tying everything together. Optional avocado slices on the side take it fully over the top. Every single ingredient here is plant-based or egg-based, so there's no need to swap or substitute anything — it's naturally free of any meat without feeling like it's missing a thing. This is the kind of skillet dinner (or breakfast, or lunch) that earns a permanent spot in your weekly rotation.
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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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