Cashew Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash is one of those one-pan meals that feels indulgent but comes together with nothing but whole, straightforward ingredients. The sweet potatoes get a proper sear in a cast iron skillet until they're golden and caramelized at the edges, then get layered with smoky, cumin-spiced onion and bell pepper before eggs are nestled right into the mix. A hit of fresh lime juice and a shower of cilantro at the end brighten everything up and cut through the richness beautifully. Tree nut allergies can make navigating restaurant brunches or packaged meal kits genuinely stressful, but this recipe is built entirely from produce, eggs, and pantry spices — nothing hidden, nothing ambiguous. Every ingredient is exactly what it looks like, which means you can cook with total confidence and focus on getting those yolks just right. Serve it straight from the skillet with avocado slices and extra lime wedges for a weekend breakfast that looks impressive without requiring much effort at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!