Chestnut Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes get the full treatment here — crisped in a cast iron skillet until golden, then layered with smoky spices, tender bell pepper, and soft-cooked eggs nestled right into the hash. The cumin, smoked paprika, and turmeric build a warm, earthy depth that makes every bite feel intentional, while the fresh lime juice and cilantro brighten everything up at the end. It's the kind of one-pan meal that looks impressive but comes together with completely straightforward ingredients — no specialty items, no hidden surprises. For anyone navigating tree nut concerns, this recipe is naturally free of them without any substitutions or workarounds required; just real vegetables, eggs, and good olive oil doing all the heavy lifting. Cracking the eggs directly into the hash and covering the skillet to steam them is a clever move that keeps cleanup minimal and the presentation beautiful. Finish it with sliced avocado and an extra squeeze of lime straight from the pan, and you've got a satisfying meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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