Chicken 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 more than fresh produce, eggs, and a well-seasoned cast iron skillet. Cubed sweet potatoes get crisped in olive oil until golden and caramelized, then folded together with sautéed onion, red bell pepper, and garlic before eggs are nestled right into the hash and cooked to your liking. Smoked paprika, cumin, and turmeric give the whole skillet a warm, earthy depth that smells absolutely incredible as it comes together. A bright finish of fresh lime juice and chopped cilantro cuts through the richness and makes every bite feel alive. Fanned avocado slices on top take it from weekday breakfast to something you'd genuinely want to serve to guests. Every ingredient here is straightforward and plant- or egg-based, so there's no need to scan labels or swap anything out — it just works as written. Serve it straight from the skillet with extra lime wedges and let people dig in.
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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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