BHA & BHT Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash is already a crowd-pleaser, but this version hits differently — smoky, citrusy, and deeply satisfying in a way that feels both hearty and fresh. The combination of smoked paprika, cumin, and turmeric builds a warm, layered spice profile that makes every bite interesting without relying on any packaged seasoning blends or processed shortcuts. That matters more than it might seem, because many pre-mixed spice packets and bottled sauces quietly contain synthetic preservatives that people avoiding BHA and BHT have to watch out for. Here, every ingredient is whole and straightforward — olive oil, fresh vegetables, eggs, and spices you can read at a glance. The eggs are nestled right into the hash and cooked in the same cast iron skillet, so the whites set gently over the sweet potatoes while the yolks stay as runny or firm as you like. A hit of fresh lime juice and a shower of cilantro at the end brighten the whole dish and cut through the richness beautifully. Sliced avocado on the side makes it feel like a proper weekend meal straight from the skillet.
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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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