Coconut Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes get the full treatment here — crisped in olive oil until golden, then layered with smoky cumin, smoked paprika, and turmeric alongside softened onion and red bell pepper. Eggs are nestled right into the hash and cooked to your liking, so every bite has that satisfying combination of tender potato, savory spice, and rich yolk. A bright finish of fresh lime juice and cilantro cuts through the warmth and makes the whole skillet feel alive. This is the kind of one-pan breakfast that looks impressive but comes together with completely straightforward pantry staples — no specialty ingredients, no hidden surprises. Every component is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Serve it straight from the cast iron with sliced avocado and extra lime wedges, and it's honestly hard to believe something this vibrant took so little effort.
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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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