Brazil Nut Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash done right is one of those meals that works for breakfast, brunch, or a lazy weeknight dinner, and this version delivers on every front. Caramelized sweet potato cubes, smoky spiced peppers and onions, and eggs nestled right into the skillet make for a dish that's hearty, colorful, and deeply satisfying. A finishing hit of fresh lime juice and cilantro cuts through the richness and ties everything together with a bright, zesty punch. For anyone navigating tree nut allergies, a skillet hash like this is a genuinely safe and stress-free choice — every ingredient here is a whole food or pantry staple with no hidden surprises. The spice blend of cumin, smoked paprika, and turmeric does serious flavor work without relying on any processed sauces or seasoning packets that might carry cross-contamination risks. You're working with olive oil, fresh vegetables, eggs, and herbs — clean and straightforward from start to finish. The cast iron technique is worth following closely: letting the sweet potatoes sit undisturbed in the hot pan is what builds that golden, slightly crispy exterior before the eggs ever hit the skillet. Serve it straight from the pan with avocado slices and an extra squeeze of lime, and it looks as good as it tastes.
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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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